Smooth pumpkin filling, the aroma of spices, and a flaky crust make this scrumptious homemade gluten-free pumpkin pie a holiday favorite.
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 know it's gluten-free.
Gluten-Free Pumpkin Pie
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 then 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 left over pie crust dough that I trim from the edges to cut out a leaves for the top.
It helps bring additional focus to the pie. We love using pie as the center piece at our table. This pie was our centerpiece last year.
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.
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.
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.
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.
Tips for making a great gluten-free pumpkin pie:
- Read the recipe steps and make sure you have all ingredients on hand before you begin.
- Make sure all ingredients are cold before you begin.
- Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
- If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
- For a decorative top - cut out lattice strips and weave over the top of the pie, or use cookie cutters for fun shapes.
- To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
- Let the pie cool completely before slicing.
Now that you know what you're doing, you can dive right into baking!
How to make gluten-free pumpkin pie
- For the Crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
- Cut butter (or shortening) into flour.
- The butter should resemble the size of small peas.
- Add milk.
- 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.
- Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
- Remove the top piece of wax paper and place the pie pan upside down on dough.
- 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.
- For the pumpkin pie filling: In a large mixing bowl, blend all pumpkin pie filling ingredients together with an electric mixer.
- The filling should be smooth.
- Pour filling into crust and lightly tap on the counter to remove any air bubbles.
- Cover the top of the pie 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.
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 flours for this recipe.
Flippin Delicious also has a Vegan Pumpkin Pudding that is super scrumptious.
Did you make this gluten free pumpkin pie? Please leave a comment and let me know what you thought.
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
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.
- 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.
Serving Size:1 slice
Amount Per Serving: Calories: 257Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 285mgCarbohydrates: 34gFiber: 2gSugar: 18gProtein: 3g