Welcome to your new favorite holiday dessert! This gluten free pumpkin pie recipe delivers all the classic flavors you love, without any gluten. You’ll find a beautifully creamy texture and aromatic spices in every bite. It’s perfect for festive gatherings, a cozy fall evening, or any occasion that calls for a truly delicious treat.
Table of Contents
Why This is the Best Gluten Free Pumpkin Pie Recipe
This recipe quickly becomes a family favorite for many reasons:
- It’s effortlessly easy to make, perfect for beginner bakers.
- You will achieve a perfectly flaky crust that complements the rich filling.
- Every spoonful offers a rich, warm, and comforting pumpkin flavor.
- This pie is suitable for gluten-free diets, ensuring everyone can enjoy it.
- You can impress your guests with a stunning, homemade gluten free pumpkin pie.
Gluten-Free Pumpkin Pie Ingredients
Gather these simple ingredients to create your delectable gluten free pumpkin pie recipe:
- 1 9-inch gluten-free pie crust (pre-made or homemade)
- 15 oz. pumpkin puree (1 can)
- 2 large eggs (room temperature)
- ½ cup granulated sugar (101g)
- ¼ cup light brown sugar, packed (58g)
- 1 teaspoon ground cinnamon (2g)
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 12 oz. evaporated milk (1 can, see notes)
Notes & Substitutions
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which already contains spices and sugar. For a detailed comparison, learn the difference between pumpkin puree and pumpkin pie filling. For the crust, a quality store-bought gluten-free crust works wonderfully, but feel free to make your own. If you need a dairy-free option, substitute evaporated milk with full-fat canned evaporated coconut milk or unsweetened almond milk. Always use room temperature eggs; they blend more smoothly into the filling, creating a silkier texture.
Equipment
Having the right tools makes baking this gluten free pumpkin pie simple:
- 9-inch pie plate
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Wire cooling rack
- Pie shield (optional, but highly recommended for crust protection)
Instructions
Follow these simple steps to bake the perfect gluten free pumpkin pie with a creamy filling and flaky crust.
Step 1: Choose and Chill Your Crust
Before you create the silky pumpkin filling, you need a solid base. The crust sets the stage for flavor and texture. We’ve tested multiple versions to ensure your success. Choose your favorite option below:
Option 1: The Traditional Buttery Crust (Recommended)
For a classic, buttery, and flaky texture that pairs beautifully with the spiced pumpkin filling, this is our top choice. It’s completely grain-free and tastes incredible.
Go to our recipe: Easy Almond Flour Pie Crust
Option 2: The Sweet & Crunchy Crust (Modern Twist)
If you enjoy a contrast in textures—similar to a pumpkin cheesecake—this crust is for you. Sweet, crisp, and full of character, it’s ideal for no-bake or baked pies alike.
Go to our recipe: Gluten-Free Graham Cracker Crust That Actually Works
Action: Chill Your Crust
Once your chosen crust is pressed into a 9-inch pie plate, place it in the refrigerator or freezer. Let it chill while you prepare the filling. This essential step prevents shrinkage and keeps your crust from getting soggy.
Step 2: Preheat Oven and Prepare Filling
Preheat your oven to 425°F (220°C) and position a rack in the center.
In a large mixing bowl, whisk together the pumpkin puree, room-temperature eggs, granulated sugar, light brown sugar, cinnamon, ginger, cloves, nutmeg, and sea salt until the mixture is smooth and well combined.
Step 3: Whisk in Milk and Rest Filling
Gradually whisk in the evaporated milk until the filling becomes silky and homogenous.
Pro Tip: For a perfectly smooth surface, let the filling rest for 10–15 minutes before pouring it into the crust. This allows air bubbles to rise and burst naturally.
Step 4: Bake (The Two-Temperature Method)
Remove the chilled crust from the refrigerator and pour the prepared pumpkin filling into it. Place the pie on the center rack of your preheated oven.
Bake at 425°F (220°C) for 15 minutes to set the crust and filling quickly.
Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 30–50 minutes. The pie is ready when the edges are set and slightly puffed, and the center still jiggles slightly when gently shaken.
Step 5: Cool Completely
Remove the pie from the oven and cool it completely on a wire rack for at least 2 hours. This slow cooling process is essential, it’s what allows the filling to finish setting without cracking.
Step 6: Chill Until Fully Set
Once the pie is fully cool, refrigerate it for at least 4 hours, or preferably overnight, until completely chilled and firm. This step ensures clean slices and the perfect custard texture.
Step 7: Serve and Enjoy
Serve your delicious gluten free pumpkin pie with a generous dollop of fresh whipped cream or coconut whipped cream. Enjoy the creamy filling, warm spices, and perfectly flaky crust.
Pro-Tips and Troubleshooting
Even experienced bakers know that pumpkin pie can be tricky. These tried-and-true tips will help you avoid the most common mistakes and bake a smooth, creamy, and perfectly set gluten-free pumpkin pie every time.
How to Prevent Your Pumpkin Pie from Cracking
Cracking happens when the custard is overbaked or cooled too quickly. To avoid it, remove your pie from the oven when the center still has a gentle wobble about two inches in the middle should jiggle slightly. Cool your pie slowly at room temperature for at least two hours before refrigerating. Avoid sudden temperature changes, like placing a hot pie directly into the fridge.
How to Avoid a Soggy Bottom Crust
The secret to a crisp, flaky crust is temperature control. Always chill your crust while preparing the filling, this helps solidify the fats and prevents shrinking. For an extra-crisp result, try par-baking the crust for 10–15 minutes before adding the filling. Using a ceramic or metal pie plate also improves heat conduction and ensures the bottom bakes evenly.
How to Get a Silky-Smooth Filling
A creamy, custard-like texture depends on balance and air control. Use room-temperature eggs so they blend smoothly with the pumpkin puree and milk. Whisk just until combined, overmixing traps air, leading to bubbles or uneven baking. For a flawless finish, let the filling rest for 10–15 minutes before pouring it into the crust. This simple step lets air bubbles rise and pop naturally, giving your pie a perfectly smooth top.
How to Know Exactly When Your Pie is Done
This is where most bakers hesitate! The best indicator is the jiggle test: the outer edges should be set, but the center 2 inches should still move slightly when gently shaken. The filling will continue to cook and firm up as it cools. Resist the urge to bake until completely solid, that’s when cracks appear.
Baking Success Tips
- Use a pie shield: To prevent the crust from over-browning or burning, use a pie shield or aluminum foil around the edges for the last 30 minutes of baking.
- Achieve a smooth top: For an extra smooth finish, let the filling rest for 10-15 minutes before pouring it into the crust. This allows air bubbles to escape.
- Adjust baking for high altitude: High altitude baking may require slight adjustments to temperature or baking time. Consult an altitude baking guide if needed.
- Choose a suitable pie dish: Metal pie dishes often conduct heat better than glass, resulting in a crisper bottom crust for your gluten free pumpkin pie.
- Consider par-baking the crust: While not strictly necessary for this recipe, some prefer to par-bake their gluten-free crust for 10-15 minutes before adding the filling. This can help prevent a soggy bottom, though our chilled crust method usually suffices.
Serving & Storage
Enhance your pumpkin pie experience with these ideas.
Serving Suggestions
For serving, a cloud of freshly made whipped cream is the classic accompaniment. A light dusting of extra cinnamon or nutmeg can add a beautiful finishing touch. This gluten free pumpkin pie recipe is best served cold.
How to Store Pumpkin Pie
For insights into food safety and storage, the USDA provides guidance on handling baked goods.
Store any leftover pie tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the baked pie (without whipped cream). Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Variations
These easy variations help your pumpkin pie fit different diets while maintaining its signature flavor and texture.
Dairy-Free Gluten-Free Pumpkin Pie
For a dairy-free version that’s just as creamy, replace the evaporated milk with full-fat evaporated coconut milk (not regular coconut milk, which is too thin). Use a high-quality vegan butter in your homemade crust or a trusted dairy-free gluten-free store-bought crust. The result is rich, custardy, and perfectly smooth without any dairy.
Refined Sugar-Free Option
Skip refined sugar without losing flavor! Substitute the granulated and brown sugars with an equal amount of coconut sugar, or use ½ cup of pure maple syrup for a deeper, naturally caramelized sweetness. This version tastes warm and earthy, perfect for a healthier holiday treat.
Nutrition Information
This delicious gluten free pumpkin pie recipe offers a comforting treat. Here is an approximation of the nutritional content per serving:
| Serving Size | Amount |
|---|---|
| Calories | 166 kcal |
| Carbohydrates | 26g |
| Protein | 5g |
| Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 48mg |
| Sodium | 189mg |
| Fiber | 2g |
| Sugar | 22g |
| Polyunsaturated Fat | 2g |
Note: Nutritional values are estimates and can vary based on specific brands and preparations.
Conclusion
This easy and delicious gluten free pumpkin pie recipe proves that dietary restrictions don’t mean sacrificing flavor or tradition. With its creamy filling, aromatic spices, and perfectly flaky crust, it’s a guaranteed crowd-pleaser for any occasion. We encourage you to try this recipe and share its joy with loved ones. We would also love for you to rate this recipe and share your experience in the comments!
If you make this gluten-free pumpkin pie recipe, please leave a comment and a 5-star rating below! We love hearing your feedback and seeing how your pies turn out.
FAQ
Can I use fresh pumpkin puree?
Yes, you can, but ensure it’s very thick. Fresh puree often contains more moisture, which might require a slightly longer baking time or a small increase in flour if you’re making your own crust.
How to prevent pie crust from burning?
Use a pie shield or aluminum foil around the crust edges during the latter part of baking. This protects the delicate gluten-free crust from over-browning.
Can this pie be made ahead of time?
Absolutely! This gluten free pumpkin pie recipe is perfect for making 1-2 days in advance. Simply bake, cool, and refrigerate until you are ready to serve.
Why is my pumpkin pie cracking?
Cracking is usually a sign of over-baking. Remove the pie from the oven when the center still has a slight wobble. The pie will continue to set as it cools.
Easy & Delicious Gluten Free Pumpkin Pie Recipe
Equipment
- 9-inch pie plate
- Medium bowl
- whisk
- Wire rack
Ingredients
Pie Ingredients
- 1 9-inch gluten free pie crust
- 15 oz pumpkin puree (1 can)
- 2 large eggs (room temperature)
- ½ cup granulated sugar (101g)
- ¼ cup light brown sugar packed (58 g)
- 1 teaspoon ground cinnamon (2 g)
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 12 oz evaporated milk (dairy-free option: full-fat canned evaporated coconut milk or unsweetened almond milk)
Instructions
Preparation
- Preheat your oven to 425 degrees Fahrenheit.
- Place the rolled-out gluten-free pie crust into a 9-inch pie plate and refrigerate it while you prepare the filling.
- In a medium bowl, whisk together pumpkin puree, eggs, both sugars, and all spices with salt; then whisk in evaporated milk until smooth.
- Pour the prepared filling into the cold pie crust and bake on the center rack for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit.
- Continue baking at 350 degrees for 30-50 minutes, or until the edges are set and the center 2 inches is slightly jiggly.
- Cool the pie completely on a wire rack for 2 hours before serving or refrigerating.
- Serve slices of pie, optionally topped with homemade whipped cream.