Gluten Free Pumpkin Pie

my take

Nicole's Recipe Notes

This pie is beautiful, easy to make, has a rich, velvety texture, and all the right warm fall spices. It even keeps well as leftovers (if there's any left, of course!).

Don't be intimidated by the need for a gluten free pie crust, because we can show you just how to do that, too!

• Plenty of pumpkin flavor: Believe it or not, canned pumpkin (and even homemade roasted pumpkin) doesn't taste too much like the pumpkin flavor we've come to know and love. This pie has all the right sweetness and spices, and it tastes just like you'll expect.
• The classic, traditional pie: It boasts that unmistakable classic rich pumpkin pie taste, right down to the crispy, flaky crust.
• The perfect texture: Every bite is a delightful mix of smooth, creamy, and just the right amount of firmness in the custard filling.

what's in it

Key filling ingredients

For full ingredient details, including amounts and how to make the pie, please see the recipe card. Here are just a few notes:

• Pumpkin puree – Take note that a standard can of pumpkin puree is 15 ounces, so you'll need to measure out the correct amount for this gluten free pumpkin pie recipe. Use the rest of the puree to make a half recipe of my gluten free pumpkin bread in one of those little mini loaf pans!
• Eggs – Pumpkin pie is essentially a custard, so baking with eggs adds richness and structure, creating the custard itself.
• Evaporated milk – Evaporated milk works just fine in this gluten free pumpkin pie filling recipe, but if you want an even richer pie, I suggest using half-and-half or, ideally, heavy whipping cream.
• Butter – Butter contributes to the pie's richness and moisture, and the fat adds tenderness.
• Sugar – We use both brown sugar and granulated sugar in this easy gluten free pumpkin pie recipe for that perfect blend of sweetness and caramelization. If you'd like more depth of flavor, you can replace 2 tablespoons of the brown sugar with 2 tablespoons of pure maple syrup.
• Pumpkin pie spice – You can make your own gluten free pumpkin spice with a few classic fall spice ingredients or buy a tin from the store.
• Gluten free flour – I'm not picky about which gluten free flour I use in this gf pumpkin pie recipe because we use so little of it. Just make sure it's a blend and not a single-ingredient flour like almond flour or coconut flour.

substitutions

Ingredient substitutions

Dairy free

The crust contains dairy in the butter and sour cream. For a dairy free pie, just use the variation in the pie crust recipe without sour cream, and use vegan butter for the butter.

For the pumpkin pie filling, you can switch out the evaporated milk for dairy free half and half or canned light coconut milk, and then swap the butter for a vegan butter like Miyoko's Kitchen or Melt brand.

Egg free

This homemade gluten free pumpkin pie recipe contains 3 eggs, and I'm afraid that's just too many to omit or attempt to swap out with an egg substitute.

Pumpkin free

If you'd rather make your own pumpkin puree rather than buy a can, you're absolutely free to do that.

Don't have pumpkin? That's okay — this recipe easily becomes one for gluten free sweet potato pie when you exchange the puree for an equal amount of roasted sweet potato puree.

My Pro Tip

Expert tips

Crust options for every baker

If you're short on time or just not in the mood to make a classic gluten free pie crust, consider these alternatives:

• Crustless pumpkin pie: This option eliminates the crust-making step entirely. While the filling remains delicious, you might miss that crispy, flaky crust that completes the pumpkin pie experience.
• Store-bought solutions: During the pie season, many stores offer ready-made gluten free pie crusts. They can be a great time-saver and taste surprisingly close to homemade.
• Use a gluten free graham cracker crust. Make your own using our recipe, or look for a store-bought one, like the one sold by Mi-Del.

Par-bake your crust

Whether you're using a homemade or store-bought crust, don't forget to parbake it. That just means to half-bake it without the filling first. This step ensures your crust remains crisp and doesn't turn soggy from the pie filling.

Keep your pie crust from burning

If you notice the pie crust getting dark in the pie dish, just wrap the bottom of the pie pan with a bit of aluminum foil, and cover the visible crust around the edges, too. This will shield it from the more direct heat and help to slow down the browning.

Use cold butter in the crust

One of the keys to achieving that perfect flaky crust is using cold butter. When you incorporate cold butter into your pie crust, it creates tiny pockets of fat that, when baked, result in layers of flakiness.

As the butter melts during baking, it releases steam, puffing up those layers and ensuring a crust that's both tender and flaky. So, always make sure your butter is straight from the fridge, or even after a few minutes in the freezer. The fat in butter won't freeze solid.

make ahead/leftovers

Storage instructions

Given the dairy and eggs in our gluten free pumpkin pie, it's best stored in the fridge. Although it can sit out during serving, ensure any leftovers are refrigerated promptly.

For optimal freshness, seal it in an airtight container or wrap it tightly with plastic wrap. If condensation forms on the pie after refrigeration, gently dab it with a paper towel.

This pie can be baked completely ahead of time, cooled completely, then covered tightly with plastic wrap and frozen until you’re ready to serve it.

Defrost it in the refrigerator overnight, and then allow it to sit on the counter for at least 30 minutes before slicing and serving. The pumpkin (or sweet potato) custard filling will still be smooth, and the crust as flaky as ever.