A perfect gluten-free Thanksgiving feast isn't truly finished without a delicious gluten-free pumpkin pie to wrap up the meal on a sweet and satisfying note. Learn all the tips to make a smooth and rich homemade pumpkin pie with a flaky gluten-free crust and a creamy pumpkin filling.
I've been using this pumpkin pie recipe for years, and it's a breeze. It's so tasty that your guests will likely return for seconds, so I suggest making a couple. Even those who claim not to like pumpkin pie love this gluten-free version—it's that delicious!
- Is Pumpkin Pie Gluten-free?
- Why You'll Love This GF Pumpkin Pie?
- Equipment Needed To Make Pie
- How to Make?
- Tips and Tricks for Pie Crust
- Tips and Tricks for Pumpkin Pie
- Can You Make Pumpkin Pie Ahead of Time?
- How to Store?
- How to Serve Pumpkin Pie?
- Common Questions
- More Gluten-free Desserts You'll Love
- 📖 Recipe
Is Pumpkin Pie Gluten-free?
Remember that not all pies, especially homemade ones, are gluten-free. Always double-check with the host or the person who made or bought the pies to ensure they are gluten-free before indulging in them.
It has definitely taken me time to perfect this gluten-free pie crust recipe. So I highly recommend following the tips and using the right ingredients to make. the perfect flaky pie crust and velvety filling.
Why You'll Love This GF Pumpkin Pie?
- Smooth, rich, and luscious pumpkin filling.
- The perfect flaky gluten-free pie crust.
- The wonderful aromatic flavors from the warm spices.
- The pie's delicious taste is a crowd-pleaser.
This gluten-free pumpkin pie recipe is simple but also delicious, and no one will know it's completely gluten-free.
- 1:1 Gluten-free Flour - Choose a reliable gluten-free flour, such as King Arthur, using equal parts for the foundation of your crust.
- Butter: If you prefer, you can use all butter to make this gluten-free pie crust. The final results are slightly less flaky than combining butter and shortening.
- Shortening: It helps to create a flakier texture in the gluten-free pie crust.
- Salt: Elevate the overall flavor of the crust with a small pinch of salt.
- Sugar: Adds sweetness to the crust.
- Apple Cider Vinegar: The pie crust dough works wonders, tenderizing it and creating a more delicate and flaky texture.
- Egg Yolk: Enhance its richness and provide a slightly softer texture.
- Cold Water: This is necessary to bind the ingredients and create a cohesive dough.
Pumpkin Pie Filling Ingredients
- Canned pumpkin puree: You want plain 100% pumpkin, NOT pumpkin pie filling, to make this gluten-free pie recipe. I buy Libby's pumpkin puree. It has the best flavor and texture and is labeled gluten-free. If you want to use fresh homemade puree, here is my gluten-free pumpkin puree recipe.
- Eggs: If you want to make this gluten-free pie also egg-free, you'll wish first to ensure you are using an egg-free pie crust. For the filling, swap out the two eggs for a ¼ cup of either tapioca starch or corn starch. This will act as a binder and help the custard thicken as it bakes.
- Evaporated Milk: To make this a gluten-free, dairy-free pumpkin pie, you can swap out the evaporated milk for dairy-free evaporated milk. I've used evaporated coconut milk in this recipe several times.
- Sugar: I prefer the flavor with plain sugar. If you want, you can also use brown sugar or even coconut sugar if you prefer. Just note that the flavor and sweetness depend on which sugar you use.
- Vanilla: It will enhance the overall flavor of the pumpkin pie.
- Salt: It is necessary to balance out the sweetness and bring out the flavors.
- Cinnamon: It adds a warm and comforting spice.
- Cloves: It adds a hint of earthiness and depth to the pumpkin pie.
- Ginger: It gives a subtle kick and adds a touch of warmth.
Equipment Needed To Make Pie
To make the pie, you will need a mixing bowl, a whisk or electric mixer, a pie dish or tin, and an oven for baking. Additionally, you should have a rolling pin and parchment paper if you plan on making your pie crust.
How to Make?
Let's start with making the pie crust and then the filling and put it all together!
Gluten-free Pie Crust
- Cut your cold butter into cubes. Place the butter and shortening in the freezer while preparing other ingredients.
- Mix gluten-free flour, salt, and sugar in a bowl or food processor.
- Break up the cold butter and shortening into the flour mix. Aim for a shaggy texture, with visible bits of butter and shortening—avoid making it look like wet sand.
- Mix in apple cider vinegar and egg yolk. Gradually add cold water, stopping when the dough starts sticking together.
- Transfer the dough to a floured surface and shape it into a ball. Wrap the gluten-free dough tightly and let it rest at room temperature for about 30 minutes before rolling.
- Roll out the gluten-free crust to your preferred size.
- Transfer the rolled dough to the pie dish. Trim excess edges with a scissor and shape as desired.
- I highly recommend parbaking this gluten-free pie crust no matter how you plan on using it for the best results. To do so, preheat your oven to 375 degrees.
- Cover your crust with parchment paper and fill the pie with pie weights, dry rice, dry beans, or even raw sugar to fill the pie crust.
- Bake the pie crust for 15 minutes, or until the bottom of the pie crust no longer looks raw.
- Remove the filling used along with the parchment paper, and bake the crust for an additional 5-8 minutes.
I prefer to make this gluten-free pumpkin pie with my homemade gluten-free pie crust. However, if you don't feel like making gluten-free pie crust from scratch, you have a few options.
- My favorite store-bought gluten-free pie crust is from Wholly Wholesome. I usually find it at a few local stores in the freezer section. This gluten-free crust comes in two packages and is already rolled out, meaning less work for you.
- Trader Joe's also sells a gluten-free pie crust.
- Kinnikinnick brand also sells frozen gluten-free pie crusts.
Want a not traditional pie crust? This gluten-free pumpkin pie is also delicious in a gluten-free graham cracker crust.
If you don't want to mess with a crust, bake the delicious pumpkin custard filling directly in a baking dish and serve it with a spoonful.
How to Make Gluten-Free Pumpkin Pie?
- Get your gluten-free pie crust ready.
- Gather all the ingredients you need for the pie filling. In a bowl, mix all the filling ingredients.
- Mix until everything is well combined.
- Place the pie in the oven and bake. Let it cook until it's just right. Once baked, let your gluten-free pumpkin pie cool.
Note: I prefer to par-bake my crust before adding the filling so I don't end up with a soggy bottom pie.
Tips and Tricks for Pie Crust
- Chill the crust before baking - A cold dough makes a flaky dough. Make sure your crust is cold before going into the oven.
- Par-bake the crust - Because we are making this a gluten-free pumpkin pie, I find that par-baking the crust makes a huge difference, even for just a few minutes. The gluten-free crust gets soggy faster than a regular crust, and with the wet custard filling of this pumpkin pie, it holds up better to be baked in a par-baked crust.
- Use pie weights - Placing pie weights or even some parchment paper and dried rice beans in the crust while you blind bake will help keep the crust in place and reduce any bubbles.
Tips and Tricks for Pumpkin Pie
- Fill the pie crust just to the top - Pumpkin pie fill expands just a bit when it bakes, so you want to ensure you have a filled pie, but not one that overflows.
- Place the pie on a baking sheet - Placing it on a baking sheet while it bakes makes it easier to handle and helps to catch any overflow filling from burning the bottom of your oven.
- Bake on a lower rack - Baking pumpkin pie on a lower rack helps the crust set up faster and reduces the possibility of the top of the crust burning.
- Cover the edges - I prefer a pie shield when baking a pie. If you don't have one, cover the top edges of the crust with some aluminum foil for the first half of the baking time.
- Bake as directed - Yes, we are changing oven temperatures for this pie recipe, but it's needed to get the best final texture. Be sure to follow the baking instructions carefully.
- Let the pumpkin pie chill - The flavors develop more as the pie cools, so let it cool to room temperature and then place it in the fridge for at least two hours or overnight before serving.
Can You Make Pumpkin Pie Ahead of Time?
I usually make pies for Thanksgiving 1-2 days ahead of time. This gluten-free pumpkin pie is no exception. I'm generally baking at least six of them with at least one spare pie for my husband to eat beforehand, haha. These pies stay perfectly fine in the fridge for a few days, so go ahead and make them ahead of time.
How to Store?
- This gluten-free pie should be stored in the fridge until you can serve it.
- While it is technically possible to freeze pumpkin pie, I've never liked the texture of it after it defrosts. If you want to freeze the pumpkin pie, you can.
- Let the pie fully cool.
- Place the cooled pie in the freezer until the filling is solid.
- Tightly wrap the pie with plastic wrap and then foil.
- Place the wrapped pie in a Ziploc bag or container and freeze for up to three months.
- Let the pie defrost in the fridge before serving.
How to Serve Pumpkin Pie?
This gluten-free pumpkin pie is just like any other. It can be served cold or at room temperature if you prefer. I like to keep it simple with a dollop of fresh whipped cream on top, but you can also do ice cream or even leave it plain.
You can also dust the pumpkin pie with some cinnamon or dust on top of the whipped cream. If you prefer, you can top with some toasted pecans.
Yes, you can make this gluten-free pumpkin pie with a premade crust. Many gluten-free options available in stores will work perfectly for this recipe.
This gluten-free pumpkin pie recipe makes enough filling for one standard-size pie. If you want to make more than one pie, you can easily double or triple the filling to make as many pies as needed. You will also need to make or buy additional gluten-free pie crust.
Gluten-free Pumpkin Pie (From Scratch)
- 1 Gluten-free Pie Crust See notes
Gluten-free pie crust
- Prepare your gluten-free pie crust according to recipe instructions. Par-bake the crust on a standard 9-inch pie pan. Allow it to cool for some time while you prepare the filling.1 Gluten-free Pie Crust
Mix the pie filling
- In a bowl, combine all of the ingredients for the filling.1 15 Ounce Can Pumpkin Puree, 1 12 Ounce Can Evaporated Milk, 2 Large Eggs, ¾ Cup Sugar, 1 Teaspoon Vanilla, 1 ¼ Teaspoons Cinnamon, ½ Teaspoon Ground Ginger, ¼ Teaspoon Ground Cloves
- Mix the filling until it looks like a thin cake batter.
Bake and cool
- Preheat the oven to 375°F.
- Pour the pumpkin pie filling into the prepared gluten-free pie crust.
- Bake the pumpkin pie at 375°F for 10 minutes.
- Lower the oven temperature to 300°F.
- Continue to bake the pumpkin pie for 35-45 more minutes or until the pie is mostly set, with just a little bit of jiggle if you shimmy the pie.
- Remove the pumpkin pie and let it sit at room temperature for at least 30 minutes until it is cooled.
- Place the cooled pie in the fridge for at least two hours or up to two days before serving.
- Serve cold or at room temperature, plain or with some whipped cream.
- My favorite store-bought gluten-free pie crust is from Wholly Wholesome. I usually find it at a few local stores in the freezer section. This gluten-free crust comes in packages of two and is already rolled out, meaning less work for you.
- Trader Joe's also sells a gluten-free pie crust.
- Kinnikinnick brand also sells frozen gluten-free pie crusts.