By Wendy Stoltz / Last Modified On September 20, 2023

Homemade gluten-free pumpkin pie is a holiday favorite. Enjoy smooth pumpkin filling, the aroma of spices, and a flaky crust. Want to learn how to make a gluten-free pumpkin pie from scratch the easy way? You're going to love how simple this recipe is, and you won't even know it's gluten-free.

Love pie? You will want to make my Gluten-Free Cherry Pie. If you're looking for an easy pie crust recipe, check out my Gluten-Free Pie Crust recipe. You can find delicious options for the best gluten-free pumpkin recipes,  like gluten-free pumpkin spice. Alternatively, view this must-try gluten-free pumpkin cake. Enjoy a variety of mouthwatering gluten-free pumpkin delights!

Gluten-Free Pumpkin Pie Recipe

What is a holiday feast without a gluten-free pumpkin pie? Most of us had a pumpkin pie on the table during our Gluten-Free Thanksgiving or Gluten-Free Christmas.

Pumpkin pie is one of the two or three traditional holiday pies. Not everyone is a pumpkin fan, but even non-pumpkin eaters tend to grab a slice of this gluten-free pumpkin pie.

You can enjoy this gluten-free pumpkin pie plain or top a slice with your favorite whipped cream or ice cream. Either way, it's sure to make any pumpkin pie person swoon. This recipe is simple to make and can be made in advance and frozen.

I love making gluten-free pies. It's definitely more labor-intensive than making other gluten-free desserts. Pie crust takes time to make, but it's worth making it from scratch.

Don't worry, though, if you don't want to make it from scratch. You can buy a pre-made crust and still make this filling recipe.

A few years ago, I picked up some leaf cutters. I like to use the leftover pie crust dough that I trim from the edges to cut out leaves for the top.

It helps bring additional focus to the pie. We love using pie as the centerpiece at our table. This pie was our centerpiece last year.

Gluten-Free Pumpkin Pie can be intimidating. I encourage you to make your own gluten-free pie crust, though, as it's less expensive to make, and you know exactly what's going into the crust.

Why You’re Going to Love This Gluten-Free Pumpkin Pie

Smooth Pumpkin Filling - The pumpkin filling in this gluten-free pumpkin pie is silky-smooth, creating a luscious and creamy texture in every bite.

Aromatic Spices - The delightful blend of ground cinnamon, cloves, ginger, and nutmeg infuses the pie with warm and aromatic flavors, perfect for the holiday season.

Flaky Gluten-Free Crust - The homemade gluten-free crust is tender and flaky, creating the perfect base for the flavorful pumpkin filling.

Ingredients in Gluten-Free Pumpkin Pie

Pie Crust

Gluten-Free Flour Blend - The flour blend mimics the texture of traditional wheat flour and helps bind the ingredients together in the crust, providing a suitable gluten-free alternative. Add xanthan gum if your blend does not have it.

Salt - Salt enhances the flavor of the crust, adding a savory balance to the sweet pumpkin filling. Its inclusion depends on whether you use salted or unsalted butter.

Butter or Dairy-Free Butter - Butter provides richness and flavor to the crust. For a dairy-free option, dairy-free butter works as a suitable replacement.

Cold Milk or Dairy-Free Milk - The milk adds moisture to the pie dough, helping it come together. Using cold milk keeps the butter in the pie dough cold, resulting in a flaky crust.

Pumpkin Pie Filling

Pumpkin Puree - The main ingredient and star of the pie, pumpkin puree contributes a creamy texture and the quintessential pumpkin flavor.

Half and Half, Heavy Whipping Cream, or Full-Fat Coconut Milk - These dairy or non-dairy liquids create a rich and smooth filling, adding a luxurious mouthfeel.

Brown Sugar (or other sugar options) - Brown sugar adds sweetness and depth of flavor to the filling, complementing the pumpkin and spices.

Eggs + Egg Yolk - The eggs act as binders, helping the filling set as it bakes. The yolk adds extra richness and color to the filling.

Gluten-Free Vanilla Extract - Vanilla extract enhances the overall flavor of the pie, adding a warm and inviting note to the pumpkin filling.

Spices - Ground Cinnamon, Ground Cloves, Ground Ginger, Ground Nutmeg, and Ground Allspice are required. This blend of aromatic spices provides the signature pumpkin pie flavor, infusing the filling with a warm and comforting taste.

Sea Salt - Sea salt balances the sweetness of the pie, intensifying the flavors and creating a well-rounded taste profile.

Each ingredient plays a crucial role in making the gluten-free pumpkin pie delicious and satisfying, resulting in a must-have pumpkin dessert that everyone will enjoy.

Missing something? No worries! Order missing ingredients from GoPuff and have them arrive at your doorstep in minutes.

Equipment Needed for This Gluten-Free Pumpkin Pie

9-inch Pie Pan - You'll need a standard 9-inch pie pan to bake the pumpkin pie.

Medium Mixing Bowl - A medium-sized mixing bowl is used for preparing the pie crust.

Pastry Cutter or Fork - A pastry cutter or fork is needed to cut the cold butter into the flour for the crust.

Rolling Pin - A rolling pin is essential for rolling out the pie crust to the desired thickness.

Electric Mixer - An electric mixer is used to blend all the ingredients for the pumpkin pie filling until smooth and well combined.

Baking Sheet - Placing a baking sheet under the pie pan while baking helps catch any potential spills and prevents messes in the oven.

Whisk or Spatula - A whisk or spatula can be used to combine the wet and dry ingredients for the crust and filling.

If you have any questions about making Gluten-Free Pumpkin Pie, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Pumpkin Pie Crust

1. In a medium mixing bowl, combine flour, salt, and xanthan gum.
2. Cut the butter (or shortening) into flour.
3. The butter should resemble the size of small peas.
4. Add milk.
5. Use your hands to work the milk into the dough until the ingredients are combined, and the dough forms a ball. Add more milk if needed.
6. Divide the dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
7. Remove the top piece of wax paper and place the pie pan upside down on the dough.
8. Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten-free pie crust dough into shape.

How to Make Gluten-Free Pumpkin Pie

1. In a large mixing bowl, blend all pumpkin pie filling ingredients together with an electric mixer.
2. The filling should be smooth.
3. Pour filling into the crust and lightly tap on the counter to remove any air bubbles.
4. Cover the top of the pie plate with aluminum foil to prevent the top from browning too soon. Bake as directed.

For the full list of ingredients in this gluten-free pumpkin pie, please see the recipe card below.

Tips for Making the Best Gluten-Free Pumpkin Pie

Read the recipe steps - This will ensure you have all ingredients on hand before you begin.

Keep it Cold - To maintain the shape and prevent the crust from shrinking during baking, keep the shaped crust in the refrigerator for a few minutes before adding the filling and baking the pie.

Don’t Overwork the Crust Dough - Overworking the gluten-free crust dough can make it tough and cause cracks when transferring it to the pie pan. Handle the dough gently and avoid excessive kneading.

Chill the Soft Dough - If the pie crust dough is too soft and difficult to work with, chill it in the refrigerator for about 30 minutes before rolling it out. This will make it easier to handle.

Create a Decorative Top - For an eye-catching pie, cut out lattice strips and weave them over the top, or use cookie cutters to make fun shapes to decorate the pie.

Place a Baking Sheet Under the Pie Pan - To catch any potential spills or drips during baking, place a baking sheet under the pie pan to keep your oven clean.

Let the Pie Cool Completely Before Slicing - Allowing the pie to cool completely before slicing helps the filling set and ensures neat and clean slices when serving.

Now that you know what you're doing, you can dive right into baking!

Tips On How To Shape The Perfect Pumpkin Pie Crust

Shaping the crust for your traditional pumpkin pie is essential for creating a visually appealing and well-formed pie. Here are some tips to help you shape the crust:

Use Parchment Paper - Rolling out the pie crust between two sheets of parchment paper can make the process easier and prevent sticking. It also helps in transferring the crust to the pie pan without tearing.

Chill the Dough - Gluten-free pie dough can be softer and more delicate than traditional wheat-based dough. Chilling the dough before rolling it out can make it easier to handle and shape. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes before rolling.

Gently Roll Out the Dough - Take your chilled dough and place it between the parchment paper sheets. Roll out the dough gently and evenly from the center outwards. Rotate the dough periodically to achieve an even thickness.

Invert the Crust - Once you have rolled out the crust, peel off the top layer of parchment paper and carefully invert the crust into the pie pan. Removing the top layer of parchment paper helps avoid any cracks or tears in the crust.

Repairing Tears - If the crust develops any tears or holes during the transfer process, use your fingers to press the dough back together and repair the tears gently. You can also use excess dough to patch any imperfections.

Flute the Edges - To create a decorative edge on your pie crust, use your fingers to pinch and flute the edges. There are various techniques you can use, such as pressing with a fork or using your fingers to create a scalloped pattern.

Use Pie Weights - If you prefer a pre-baked crust for certain pie recipes, you can use pie weights (or dried beans or rice) to prevent the crust from puffing up during blind baking. Line the crust with parchment paper or aluminum foil and fill it with the weights before baking.

Keep it Cold - To maintain the shape and prevent the crust from shrinking during baking, keep the shaped crust in the refrigerator for a few minutes before adding the filling and baking the pie.

I much prefer a crusty pie. I never have a crustless pumpkin pie. It is part of the tradition, in my view.

Frequently Asked Questions

How Do I Store Gluten-Free Pumpkin Pie?

After cooling the pie completely, you can store it by covering it tightly with plastic wrap or aluminum foil. Store the pie in the refrigerator for up to 3-4 days to maintain its freshness.

Can I Freeze Gluten-Free Pumpkin Pie?

Yes, you can freeze the gluten-free pumpkin pie for longer storage. Wrap the cooled pie in plastic wrap and then in aluminum foil, or use an airtight container suitable for freezing. You can freeze the pie for up to 2-3 months.

Can You Make This Gluten-Free Pumpkin Pie Ahead of Time?

Absolutely! You can make this gluten-free pumpkin pie in advance. Bake and cool the pie completely, then refrigerate it until serving. Alternatively, you can freeze the pie and thaw it in the refrigerator before serving.

What Substitutions / Replacements Can I Make in This Gluten-Free Pumpkin Pie?

Use a pre-made pie - You can use a store-bought pre-made gluten-free pie crust instead of making the crust from scratch.

For a dairy-free option -  use dairy-free butter and a non-dairy milk alternative in the pie crust and filling.

Different sugars - Feel free to experiment with different sugar options, such as white sugar, coconut sugar, or maple sugar, instead of brown sugar.

Does Pumpkin Have Gluten?

No, pumpkin itself does not contain gluten. Pumpkin is a naturally gluten-free food. However, it's essential to be cautious when using canned pumpkin or pumpkin pie filling, as some commercial products may have added ingredients that contain gluten.

How many cups is 1 15oz can of pumpkin?

One 15oz. can of pumpkin puree is almost two cups of pumpkin. You can measure out the pumpkin and use 2 cups of pumpkin puree in this recipe.

What's The Best Gluten-Free Flour For Homemade Pumpkin Pie?

The best gluten-free flour for homemade pumpkin pie is a blend that closely mimics the texture and performance of traditional all-purpose wheat flour. There are several gluten-free flour blends available in the market, and the choice may depend on personal preference and dietary needs.

A popular option for gluten-free baking is a blend that includes a mix of rice flour, tapioca starch, and potato starch. Some commercially available gluten-free flour blends, like Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, already contain xanthan gum, which helps with binding and texture in gluten-free baking.

Additionally, you can make your own gluten-free flour blend using a combination of rice flour, tapioca starch, and potato starch, along with xanthan gum, to achieve similar results.

Can I Make This Gluten-Free Pumpkin Pie With A Premade Crust?

Yes, you can definitely make this gluten-free pumpkin pie with a pre-made gluten-free pie crust. Using a pre-made crust can save you time and effort, especially if you have dietary restrictions or prefer the convenience of ready-made options.

When using a pre-made gluten-free pie crust, simply follow the instructions for the pumpkin pie filling and baking as provided in the recipe. The filling remains the same, and you can pour it into the pre-made crust. Make sure to choose a gluten-free pie crust that fits your dietary needs and preferences.

How Do You Know When A Homemade Gluten-Free Pumpkin Pie Is Done?

To know when a homemade gluten-free pumpkin pie is done, you can perform the following checks:

• Visual Inspection - The edges of the pie crust should be golden brown, and the center of the pie should be set and not jiggly. The surface may have a slightly cracked appearance, which is normal for pumpkin pies.
• Clean Knife Test - Insert a clean knife or toothpick into the center of the pie and pull it out. If it comes out clean or with just a few moist crumbs clinging to it, the pie is done. If the knife comes out with raw batter on it, the pie needs more baking time.
• Internal Temperature - You can use an instant-read thermometer to check the internal temperature of the pie. The center of the pie should reach around 175°F to 180°F (79°C to 82°C) when it's fully cooked.
• Jiggle Test - Gently shake the pie plate. The center of the pie should be firm and not excessively jiggly. There might be a slight jiggle, but it should not be runny.

Remember that the pie will continue to set as it cools, so even if the center is slightly jiggly when you take it out of the oven, it should firm up as it sits.

Do I have to egg-wash pie crust?

Some people use an egg wash on the crust to give it a glossy coating or to help it brown. I don't always, but you're welcome to. When I bake pies, I start with foil over the crust for about half the baking time, then I remove the foil and let the gluten-free pie crust brown while it finishes baking.

The crust will cook and start to brown under the foil, but it's this process of keeping it covered upfront that helps keep it from darkening too much while the filling bakes up.

What can I use other than milk and half and half?

You can use heavy whipping cream for a creamier texture. To make this gluten-free pumpkin pie dairy-free, you can use dairy-free butter in the crust and full-fat coconut milk in the gluten-free pumpkin pie filling.

What Sugar Options Can I Use?

I like to use brown sugar. You can use regular granulated white sugar, coconut sugar, or maple sugar in this recipe. Sometimes I like using a combination of half maple syrup and half maple sugar in this gluten-free pumpkin pie because it adds a lovely maple flavor. I left notes in the recipe card below.

What gluten-free flour blends can I use in gluten-free pumpkin pie?

I've tested this gluten-free pumpkin pie recipe with my flour blend and Bob's Red Mill 1-to-1 Gluten Free Flour. You can use any flour blend that has white rice, tapioca, and potato starch in it. I recommend staying away from blends with almond flour or bean flour for this recipe.

How Can I Serve My GF Pumpkin Pie?

Here are some serving suggestions for your gluten-free pumpkin pie:

• Whipped Cream - Top each slice of pumpkin pie with a generous dollop of whipped cream. The creamy and light texture of whipped cream complements the rich and spiced pumpkin filling.
• Vanilla Ice Cream - Serve the pumpkin pie with a scoop of vanilla ice cream. The contrast between warm pie and cold ice cream makes a tasty bite.
• Caramel Sauce - Drizzle some warm caramel sauce over the pie or alongside each slice. The sweet and buttery flavor of caramel pairs well with the spiced pumpkin filling.
• Toasted Nuts - Sprinkle some chopped toasted nuts, such as pecans or walnuts, on top of the whipped cream. The crunch and nutty flavor provide an extra layer of texture to the pie.
• Cinnamon or Nutmeg Dusting - Dust the top of the pie or each slice with a little ground cinnamon or nutmeg. This not only adds flavor but also enhances the pie's appearance.
• Fresh Berries - Serve the pumpkin pie with a side of fresh berries, such as raspberries or strawberries. The tartness of the berries complements the sweetness of the pie.
• Mint Leaves - Garnish the pie with a few fresh mint leaves. Mint adds a refreshing touch and can elevate the overall presentation of the dessert.
• Coffee or Tea - Pair the pumpkin pie with a cup of hot coffee or tea. The warm beverage complements the flavors of the pie and makes for a comforting combination.

If you are looking for more pumpkin recipes, you might like my Paleo Pumpkin Muffins, Gluten-Free Pumpkin Chocolate Chip Skillet Cookie, Gluten-Free Pumpkin Roll, or my Gluten-Free Pumpkin Cheesecake.

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Yield: 1 Pie

Gluten-Free Pumpkin Pie

Print

Smooth pumpkin filling, the aroma of spices, and a flaky crust make this scrumptious homemade gluten-free pumpkin pie a holiday favorite.

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

For the pie crust:

• 1 ½ cups my gluten free flour blend (or Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
• ½ teaspoon salt (omit if using salted butter)
• 1 teaspoons xanthan gum (omit if using a blend that includes it)
• ½ cup butter (1 stick), cold - cut into small pieces (or dairy-free butter)
• 3-4 tablespoons milk, cold (or dairy free milk)

For the pumpkin pie filling:

• 1 (15oz.) can pumpkin puree (not pumpkin pie filling)
• ½ cup half and half (or heavy whipping cream, or full fat coconut milk)
• ½ cup brown sugar, packed into the measuring cup
• 2 eggs + 1 egg yolk
• 2 teaspoons gluten-free vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ½ teaspoon sea salt

Instructions

1.    Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven.

2.    For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum. To measure the flour, spoon the flour into your measuring cup. Do not scoop the flour and starches with your measuring cup.

3.    With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea.

4.    Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed.

5.    Knead dough until it comes together. Form a ball with the dough.

6.    Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.

7.    Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed.

8.    For the pumpkin pie filling: In a large mixing bowl, blend all pumpkin pie filling ingredients together with an electric mixer until no lumps remain.

9.    Pour filling into crust and lightly tap on the counter to remove any air bubbles.

10. Cover the top of the pie with aluminum foil, to prevent the top from browning too soon.

11. Place pie on the baking sheet and bake for 55-65 minutes until the center is firm, removing the foil after 30 minutes to allow the top to brown.

12. Remove the pie from the oven and cool completely before cutting.

Notes

• Flours for Pie Crust: You can use ¾ cup rice flour plus ¼ cup + 2 tablespoons tapioca starch plus ¼ cup + 2 tablespoons potato starch (not flour) plus 1 teaspoons xanthan gum for the pie crust.
• Sugar Options: You can use white sugar, coconut sugar, or maple sugar in place of the brown sugar.
• To measure the flour, spoon the flour and starches into your measuring cup. Do not scoop the flour and starches with your measuring cup.
• You can use a pre-made gluten free pie crust instead of using my recipe.
• Cover the pie with foil for the first half of baking to prevent early browning.
• Always bake pies on a cookie or baking sheet in case there are spills.

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Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 175Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 71mgSodium: 262mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 3g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.