• Prep 20 mins
  • Total 2 hours
  • Medium
  • Serves 12

TIP: Working with gluten-free crust can be challenging. Pressing the dough into the pan rather than rolling it out will save a lot of frustration.


  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 1/2 cups water, for steaming, divided


  • 8 tablespoons unsalted butter, chilled, cubed
  • 1/2 box (14 ounces) gluten-free pie dough mix
  • 2–3 tablespoons 2–3 tablespoons cold water


  • 1 1/4 cups pumpkin puree
  • 2 large eggs, room temperature
  • 3/4 cup 3/4 cup dark brown sugar
  • 1 1/2 teaspoons corn starch
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon grated nutmeg
  • Pinch of ground cloves
  • Pinch of ground black pepper
  • 1/4 teaspoon 1/4 teaspoon Kosher salt
  • 1/2 cup 1/2 cup heavy cream, room temperature
  • 2 tablespoons 2 tablespoons whole milk, room temperature

TOPPINGS (optional)

  • Whipped cream
  • Ground cinnamon


  • Ninja® Multi-Purpose Pan or 8-inch round baking pan
  • Deluxe Reversible Rack (bottom layer only)
  • Aluminum Foil
  • Large Bowl
  • Step 1

    Add 1/2 cup water to the pot.

  • Step 2

    To make the crust, combine the butter into the pie dough mix in a large bowl until it resembles coarse crumbs. Sprinkle 2 tablespoons water over the pie dough mixture and combine with a fork until the mixture comes together to form a dough and holds together when squeezed. If necessary, add water 1 tablespoon at a time. Transfer mixture into pan and press into an even layer on the bottom and up the sides. Transfer the pan to the refrigerator to chill, about 30 minutes.

  • Step 3

    Line the dough with a piece of aluminum foil, pressing firmly against the sides.

  • Step 4

    Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.

  • Step 5

    Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 300°F, and set time to 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).

  • Step 6

    After 14 minutes, open the lid and remove the aluminum foil from the dough. Close the lid and continue cooking.

  • Step 7

    While the crust is baking, prepare the filling. Add the pumpkin puree, eggs, brown sugar, corn starch, cinnamon, ginger, nutmeg, cloves, pepper, salt, cream, and milk to a large bowl and whisk until fully combined.

  • Step 8

    When cooking of crust is complete, remove the rack with pan. Pour the prepared pumpkin filling into the hot crust.

  • Step 9

    Add 1 cup water to the pot, then place the rack and pan back in the pot.

  • Step 10

    Close the lid and keep slider on STEAMCRISP. Select STEAM & BAKE, set temperature to 295°, and set time to 40 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes, then the timer will start counting down).

  • Step 11

    When cooking is complete, the filling will be set and will only slightly jiggle when pan is shaken. Remove the rack with the pan and let cool for 3 hours.