Gluten-Free Pumpkin Pie

A take on a traditional homemade pumpkin pie with lush creamy pumpkin puree, signature pumpkin spice notes, and gluten-free flaky crust full of buttery flavors.

Pumpkin pie is an easy crowd-pleaser at any Thanksgiving dinner party and potluck, and there is no worse nightmare than not being able to enjoy it fully because of the pie crusts containing gluten or dairy.

This gluten-free recipe makes the delicious pumpkin pie you’d never tell has something different in it! I make my own recipe with dairy but I will share how to make it completely vegan in the variation section below too.

Why You’ll Love This Recipe

• It is a perfect healthy recipe for you or any family member with celiac disease who still wants to enjoy the traditional pumpkin pie during the holiday season.
• Celebration of pumpkin flavor! Soft moist spiced pumpkin pies are a must in the fall.
• Easy recipe, no matter if you go ahead with my pie crust recipe or pick up a pre-made crust.
• Using a flour blend doesn’t affect the flavors at all! It is an amazing pie for Thanksgiving.

Ingredients Notes

To make a whole pie you will only need a handful of basic ingredients, and if you are going to use pre-made crust, it will make the list even shorter.

Gluten-Free Pie Crust

• Gluten-free flour. Almond flour, coconut flour, a gluten-free all-purpose flour blend. There is no specific best gluten-free flour I’d recommend.
• Salt
• Unsalted butter, chilled and cubed. Cold butter is best for making the pie crust dough. It can be replaced with salted butter and skip the added salt. Make sure to taste to avoid making the crust too salty.
• Ice water. Using cold ingredients in the pie crust makes sure it will roll into a perfectly flat layer without tearing or breaking and with a buttery taste in every bite.

Pie Filling

• Pumpkin puree. Use canned pumpkin purée, but not pumpkin pie filling. When making gluten-free recipes, make sure canned products don’t have gluten-rich additives like wheat flour. If possible, make your own puree.
• Sweetened condensed milk (1 can)
• Large eggs are what make the whole filling come together and set like a custardy dessert.
• Spices: ground cinnamon, ground ginger, and allspice or pre-made pumpkin pie spice.
• Vanilla extract

Kitchen Equipment

• Glass pie dish. You can use a pie pan for baking and serve it on a nicer pie plate or directly in the baking dish.
• Optional, pastry cutter to make the gluten-free crust dough
• Optional, food processor to mix the pie dough

How To Make Gluten-Free Pumpkin Pie

1: Prepare The Pie Crust

1. Combine the flour and salt in a medium mixing bowl.
2. Work the butter into the flour mixture using your hands or a pastry cutter until the mixture resembles coarse crumbs.
3. Work the ice water into the mixture using a fork. Be sure to add 1 tbsp at a time so that you don’t add too much. You may not use it all.
4. Pull the dough for the crust together into a ball. Flatten it into a disk and wrap it with plastic wrap. Refrigerate while you make the pie filling. (chill for at least 30 minutes)

2: Make The Pumpkin Pie Filling

1. Preheat the oven to 425 degrees F.
2. Combine the pumpkin puree, sweetened condensed milk, and eggs in a large mixing bowl or the bowl of a stand mixer. Whisk until the mixture is smooth.
3. Add the cinnamon, ground ginger, allspice, and vanilla. Mix until incorporated.

3: Assemble The Pumpkin Pie

1. When you are ready to fill the pie – roll the dough out on a well-floured surface to approx ⅛” thick.
2. Lay the crust in the bottom of the pie plate, press into the bottom, and up the sides of the plate.
3. Trim any excess dough and crimp the edges as desired, leaving at least 1 in.
4. Pour filling mixture into the prepared crust.
5. Bake for 15 minutes.
6. Reduce the oven temperature to 350 degrees F. Continue baking for an additional 35-40 minutes or until a knife inserted in the center of the pie returns clean. The edges should look set but the center may have a slight jiggle still until cooled.
7. Remove and let the pie cool completely on a wire rack.
8. You can serve this pie either warm or chilled with a scoop of vanilla ice cream, whipped cream, chopped nuts, or toasted pepitas. Chilled pie is much easier to slice too.

Storage

You can make ahead or store leftover gluten-free pumpkin pie in the fridge in an airtight container for 3-4 days.

You can also freeze gluten-free pumpkin pie for 2-3 months divided in individual slices. Thaw overnight in the fridge and enjoy with some whipped cream and a cup of tea.

Substitutions & Variations

• You can buy a premade crust as long as it is gluten-free. You can even use gluten-free cookies, crackers, or cereal to make an easy crust. Egg wash is completely optional.
• Pumpkin can be substituted with sweet potatoes.
• To make the pumpkin filling creamy, you can replace condensed milk with evaporated milk, condensed coconut milk, heavy cream, or unsweetened condensed milk. To balance the sweetness, you can add brown sugar for caramel flavor too, maple sugar, or coconut sugar.
• A vegan and gluten-free pumpkin pie recipe can use vegan butter, almond milk, or full-fat coconut milk. Skip eggs completely, and you can use some cornstarch and vegetable oil to thicken the filling.
• Adding vinegar to the gluten-free pie crust recipe controls the structure and prevents overworking the dough, while xanthan gum imitates gluten formation in gluten-free baked goods. But I don’t add either and my recipe turns out great.
• Crustless pumpkin pie is another recipe that skips the crust and gluten altogether. You make the same pie just without the crust!

Expert Tips To Make The Best Pumpkin Pie With Gluten-Free Pie Crust

• Adding a bit of sour cream to the gluten-free pie dough makes it brown easier while baking
• Handle the homemade crust gently, it is softer and thinner than regular pie crust.
• To serve cold, store the pie in the fridge for at least 3-4 hours before the dinner.
• Make sure the crust is pressed into the dish bottom and sides well, Use the bottom of a glass or the back of the spoon to smooth it out and pack it nicely.
• If the edges of the pie brown faster than the center is cooking through, cover them with some foil.
• Even if using canned pumpkin puree – pulse it again. It will give the smoothest and silkiest filling.

Popular Questions

Does Pumpkin Pie Filling Contain Gluten?

Homemade pumpkin puree or pumpkin pie filling is a naturally gluten-free food, but store-bought canned pumpkin puree or pie filling can contain additives, enhancers, preservers, non gf thickeners, etc.

Why Does My Gluten-Free Pie Crust Fall Apart?

Gluten-free pie crust is more gentle and delicate than regular pie crust and can become soggy from the pie filling and fall apart. You can blind-bake the crust with some weights first to avoid that. 

If you love this holiday recipe, try pairing it with these holiday favorites too. Please click each link below to find the easy, printable recipe!

More Gluten-Free Recipes

Gluten-Free Christmas Cookies

Gluten-Free Eggless Cookie Dough

Chocolate Chip Cookie Cup Sundae ~ Gluten Free

Gluten Free Vegan Cheesecake

---

---