Gluten Free Pumpkin Pie

This gluten free pumpkin pie is one of my favorite recipes to make during the fall and holiday season. It has a buttery, flaky crust and a smooth, creamy filling that tastes just like the classic version.

If you follow a gluten free diet, you know how tricky it can be to get pie crust right without regular flour. But this one actually works. It holds together, it bakes up golden, and it doesn’t crumble apart when you slice it.

The filling is simple and comes together in minutes. Just pumpkin puree, brown sugar, a few eggs, cream, and warm spices. Nothing complicated at all.

You do need to blind bake the crust first, which just means baking it on its own before adding the filling. It’s an easy extra step that makes a big difference in the final result.

Whether you’re making this for Thanksgiving or just because you’re craving pumpkin pie, this recipe won’t let you down. Let me walk you through it.

Why You’ll Love This Recipe

Perfect for Gluten Free Holiday Baking – Pumpkin pie is a holiday staple, and this version means nobody at the table has to miss out. It tastes just like the classic, so even people who aren’t gluten free will love it.

The Crust Actually Works – Gluten free pie crusts can be tricky, but this one uses a simple press-in method instead of rolling. That means no cracking, no sticking to the counter, and no frustration.

Rich and Creamy Filling – The combination of heavy cream, eggs, and brown sugar gives this filling an incredibly smooth and custard-like texture. Every bite is rich without being too heavy.

Brown Sugar Makes It Better – Instead of plain white sugar, this recipe uses light brown sugar which adds a subtle caramel-like depth to the pumpkin filling. It makes the flavor feel warmer and more complex than a typical pumpkin pie.

Ingredients

For the Crust

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1/2 cup Cold Unsalted Butter, cubed
• 3 tbsp Ice Water

For the Filling

• 1 can (15 oz) Pumpkin Puree
• 3/4 cup Light Brown Sugar, packed
• 2 tsp Pumpkin Pie Spice
• 1/2 tsp Salt
• 3 large Eggs
• 1 cup Heavy Cream
• 1 tsp Vanilla Extract

How to Make

Step 1

Make the crust by pulsing gluten free flour, sugar, and salt in a food processor. Add cold butter and pulse until pea-sized crumbles form. Drizzle in ice water and pulse until dough holds together. Press into a 9-inch pie dish and build up the edges. Refrigerate for 30 minutes.

Step 2

Preheat oven to 375F. Line the chilled crust with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and parchment and bake 5 minutes more. Reduce oven temperature to 350F.

Step 3

In a large bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and salt. Add eggs one at a time, whisking well after each. Stir in heavy cream and vanilla extract until smooth.

Step 4

Pour the filling into the pre-baked crust. Bake for 45 to 50 minutes until the edges are set but the center has a slight jiggle when gently shaken.

Step 5

Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before slicing. Serve with whipped cream.

Helpful Tips

Keep the Butter as Cold as Possible

Cut your butter into small cubes and put it back in the fridge (or even the freezer for 10 minutes) before you start making the crust. Cold butter is what creates those little pockets that make the crust flaky and tender.

Gluten free dough warms up fast because there’s no gluten network holding things together. If the butter gets soft and melty while you’re working with it, the crust will turn out dense and greasy instead of light and crumbly.

If at any point the dough starts feeling sticky or soft, just pop it back in the fridge for a few minutes before continuing.

Press the Crust In Evenly

Since this is a press-in crust and not a rolled-out one, take your time making sure the thickness is even across the bottom and up the sides. Thin spots will overbake and get too hard, and thick spots will stay doughy.

A good trick is to use the bottom of a flat measuring cup to press the dough into the bottom of the pie dish. Then use your fingers to push the dough up the sides and shape the edges.

Try to get the thickness to about 1/4 inch everywhere. It doesn’t have to be perfect, but getting close makes a big difference in how the crust bakes.

Don’t Skip Chilling the Crust

After you press the dough into the pie dish, it needs a full 30 minutes in the fridge before it goes into the oven. This firms up the butter again and helps the crust hold its shape while baking.

If you skip this step or cut it short, the crust is more likely to shrink down the sides of the dish and lose the edges you built up. With gluten free dough especially, that chilling time is what keeps everything stable.

You Might Also Like

• Gluten Free Pumpkin Cheesecake Cups
• Gluten Free Maple Pumpkin Bread
• Gluten Free Savory Roasted Pumpkin Seeds

Frequently Asked Questions

Can I use a store-bought gluten free pie crust instead of making one from scratch?

Yes, you absolutely can. A store-bought gluten free pie crust will save you time and still work great with this filling. Just make sure to blind bake it according to the package directions before pouring in the filling.

That said, the homemade crust in this recipe is buttery and flaky, and it really does make a difference if you have the extra time to make it.