Gluten-free Pumpkin Pie

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No gluten-free Thanksgiving menu is complete without a delicious gluten-free pumpkin pie recipe to end the meal on a sweet note.

This pumpkin pie recipe is one I've used for years. It's so easy to make, which is good because your guests will return for seconds, so I recommend making a few. Even self-proclaimed pumpkin pie haters love this gluten-free pumpkin pie; it's that good!

Jump to:

• Gluten-free pie
• Ingredients.
• Ingredient notes and substitutions.
• Gluten-free pie crust.
• Steps.
• Tips and tricks.
• Make ahead.
• Storing.
• Making more than one pie.
• Serving suggestions.
• More gluten-free desserts.
• 📖 Recipe
• Comments and Ratings

Gluten-free pie

Note that not all pies, especially homemade pies, are gluten-free. It's important to always double-check with the host or the individual who made or bought the pies to see if they are gluten-free before consuming them.

Ingredients.

This gluten-free pumpkin pie recipe is simple to make but so delicious, and no one will know it's completely gluten-free.

• Gluten-free pie crust
• Canned pumpkin puree
• Eggs
• Evaporated Milk
• Sugar
• Vanilla
• Salt
• Cinnamon
• Cloves
• Ginger

Ingredient notes and substitutions.

• Pumpkin puree. - You want plain 100% pumpkin, NOT pumpkin pie filling, to make this gluten-free pie recipe. I tend to buy Libby's pumpkin puree. It has the best flavor and texture and is labeled gluten-free.
• 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 will depend on which sugar you use.
• Dairy-free pumpkin pie. - 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.
• Egg-free pumpkin pie. - If you want to make this gluten-free pie also egg-free, you'll want to first make sure 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.

Gluten-free pie crust.

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 can 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.

Want a not traditional pie crust? This gluten-free pumpkin pie is also delicious in a gluten-free graham cracker crust.

If you really don't want to mess with a crust at all, you can just bake the delicious pumpkin custard filling directly in a baking dish and just serve it by the spoonful.

Steps.

1. Prep your gluten-free pie crust.
2. Add the filling ingredients to a bowl.
3. Mix until combined.
4. Pour the filling into the pie crust and bake and 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.

• 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, even for just a few minutes, makes a huge difference. 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 dried beans in the crust while you blind bake will help keep the crust in place and reduce any bubbles.
• Fill the pie crust just to the top. - Pumpkin pie fill actually expands just a little bit when it bakes, so you want to make sure you have a filled pie, but not one that overflows.
• Place the pie on a baking sheet. - Placing the pie on a baking sheet while it bakes not only makes it easier to handle but also 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 to use a pie shield when I'm baking pie. If you don't have one, just simply 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 because it's needed to get the best overall 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.

Make ahead.

I usually make pies for Thanksgiving 1-2 days ahead of time. This gluten-free pumpkin pie is no exception. In fact, I'm usually baking at least six of them with at least one spare pie for my husband to eat beforehand, haha. These pies store perfectly fine in the fridge for a few days, so go ahead and make them ahead of time.

Storing.

• This gluten-free pie should be stored in the fridge until you are ready to serve it.
• While it is technically possible to freeze pumpkin pie, I've never liked the texture of it after it defrosts. If you really want to freeze the pumpkin pie, you can.

1. Let the pie fully cool.
2. Place the cooled pie in the freezer until the filling is solid.
3. Tightly wrap the pie with plastic wrap and then foil.
4. Place the wrapped pie in a Ziploc bag or container and freeze for up to three months.
5. Let the pie defrost in the fridge before serving.

Making more than one pie.

• 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 you need to.
• Just note that you will need to also make or buy additional gluten-free pie crust.

Serving suggestions.

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.

More gluten-free desserts.

📖 Recipe

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!