Gluten Free Pumpkin Pie

This is the best gluten free pumpkin pie recipe that is a must at your Thanksgiving table! It’s easy to make, dairy free friendly, smooth, creamy and perfect with whipped cream.

I’ve done so many pumpkin recipes over the (almost 6!) years I’ve been blogging. Gluten free pumpkin cookies, oat flour pumpkin bread, vegan pumpkin cake, pumpkin spice latte and now finally, a gluten free pumpkin pie!

I do love apple pie, but it is much more labor intensive than pumpkin, especially if you do a pretty lattice top. This recipe is super easy, just prep the crust, whisk up the filling and bake!

Pumpkin pie filling is usually already gluten free. Some recipes will use a bit of flour to thicken it, but most call for something like cornstarch or tapioca. What makes pumpkin pie not gluten free, is usually just the crust! So for this recipe, we’ll use my homemade, butter and flaky gluten free pie crust.

It does require a good 4-5 hour set time, but that actually makes it the perfect recipe to prep the night before Thanksgiving to make your morning easier. If you love this recipe, try my vegan pumpkin cookies or gluten free blueberry pie next.

Before we get started!

• You can use store bought pie crust or use my homemade gluten free pie crust.
• Be sure to use pumpkin puree and not pumpkin pie filling. Store bought pumpkin pie filling already has all of the spices, sugar etc. so we just want plain pumpkin puree since we’ll add everything ourselves.
• This recipe does not call for pumpkin pie spice, but instead a mix of cinnamon, nutmeg, ginger and cloves so we can control the exact flavor.

How to make gluten free pumpkin pie

If you haven’t already prep your gluten free pie crust. You only need the bottom layer, not any top, so you can halve the recipe or use the second half with some fall cookie cutters to make a pretty topping.

Whisk together the sugar, eggs, pumpkin until combined. Whisk in all remaining ingredients. Give a quick taste and add more spices if desired.

Pour into your prepared pie pan.

Bake for 55-60 minutes. The center will still be a little jiggly, but it shouldn’t look too wet. If you notice the crust browning too much, just tent it with a bit of foil.

Remove from the oven and let sit as is for about an hour, then transfer to the fridge and let chill overnight or for at least 4 hours.

Once set, top with whipped cream, crushed nuts and enjoy!

Ingredient swaps

Eggs. Unfortunately, there is no egg swap here. They are key for the right texture and binding all ingredients together. If you want an egg free pumpkin try, you can instead try my vegan pumpkin pie.

Cream/milk. A mix of heavy cream and milk will give that super silky texture. You can use dairy free if you prefer, there are a lot of dairy free heavy creams these days, usually coconut based ones. For milk, you can use skin, 2% or a non-dairy milk like almond or soy.

Tapioca starch. Just a tablespoon will help everything set so we don’t have a soggy pie filling! You can swap for cornstarch or arrowroot if that’s what you have on hand.

Sugar. A mix of white and brown sugar will sweeten this up and add a bit of a richer flavor thanks to the molasses in the brown sugar. You can use all white or all brown if that’s what you have, but I do not recommend any kind of liquid sweetener here.

How to avoid cracks

Silky yet thick, this gluten free pumpkin pie cuts really well as long as it is baked properly. A real goldilocks kind of thing here! When it’s done, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to overcook as this will cause the filling to crack.

If it does crack, you can just cover it up with whipped cream and no one will even know!

More Thanksgiving favorites!

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