Smooth, creamy and rich, this classic recipe for gluten free pumpkin pie is the very best way to dress up your holiday table. Make it with a pumpkin filling, or even as a sweet potato pie. The choice is yours!
Truly the best gluten free pumpkin pie recipe
When we made such a lovely, extra flaky and extra tender gluten free pie crust, you knew it wouldn’t be long before we filled it with the season’s very best pies. Perhaps no gluten free holiday pie is more classic and some might say more essential to a properly dressed holiday table than the perfect gluten free pumpkin pie. And this is, indeed, the most perfect pumpkin pie. Let me tell you why:
- It has that classic pumpkin pie flavor, including the crust, with none of the gluten
- The texture is perfectly smooth, creamy, and firm
- There's tons of pumpkin flavor
- The sweetness and warm fall spices play off each other beautifully
- It's the perfect gluten free pie recipe for Thanksgiving and throughout fall
A gf pumpkin pie that's versatile
But did you know that you can use the very same recipe to make sweet potato pie? Both pies are rich and lightly spiced, with a smooth and elegant custard filling and a light and flaky crust. The sweet potato pie is just a tad sweeter with slightly more depth of flavor since we roast the sweet potatoes in their skins first.
There are few options when it comes to this classic pie. Not only can you make your filling with either pumpkin puree or roasted sweet potato puree (instructions on how to roast your sweet potatoes included below), but you can use either evaporated milk or heavy whipping cream.
I’m more than a little partial to the heavy whipping cream version, as it’s just richer. There’s no two ways about it. The pie still sets up beautifully either way, though.
There’s also an option when it comes to the gf pie crust, of course. If you’d prefer a more classic pie crust to my sour cream crust, just use the crust recipe from my classic gluten free pie crust, but halve all the ingredients as that recipe is for a double crust. Or make the whole crust recipe… and two pies!
Key ingredients for gluten free pumpkin pie filling
- 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 some of our many other gf pumpkin recipes!
- 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.
- 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.
Tips for making the best gluten free pumpkin pie
Double-check your can of pumpkin puree
We're really not too worried about gluten in pumpkin puree as true puree contains nothing but pumpkin, which is naturally gluten free.
However, you do want to be sure that you actually pick up puree and not pumpkin pie filling. The two look similar, but the latter is already sweetened or spiced. It's what you use when you're looking to dump something into a crust and bake. That's not what we're doing here.
Save time with a crustless pumpkin pie
Making a homemade gluten free pie crust for pumpkin pie takes time. I wouldn't blame you at all if you wanted to skip it.
Preparing a crustless pumpkin pie is one way to get out of the extra effort. While the taste of the pumpkin pie filling will be exactly the same, I find that the overall flavor to be lacking — a crispy, flaky pie crust is just part of the pumpkin pie experience that I don't want to miss!
Another option is simply go with a store-bought gluten free pie crust. They're more readily available during pie season, and once prepared, they'll taste just as good as homemade. You can even use a frozen Mi-Del brand gluten free graham cracker crust if you find one at the store.
Don't skip pre-baking the gluten free pumpkin pie crust
Whether you make your own gluten free pumpkin pie crust or buy one from the store, you definitely don't want to skip the step of parbaking it.
Baking the crust before adding the super-runny pumpkin pie filling will keep it from absorbing moisture and becoming mushy during the long bake time of the filled pie itself.
How to keep your gluten free pie crust from burning
As you bake your gluten free Thanksgiving pie, peek in on it every once a while. Pay particular attention to the crust, which could brown before the pie is ready.
Should you notice the crust getting dark, just wrap the bottom of the pie pan with a bit of aluminum foil, or place the plate on an aluminum baking pan. This will shield it from the heat and help to slow down the browning.
How to store gluten free pumpkin pie
Because pumpkin pie gluten free recipe contains milk and eggs, you need to store it in the fridge to keep it fresh. You can leave it out while serving, but promptly store leftovers so they don't spoil.
When storing, wrap it tightly with plastic wrap or keep it in an airtight container so it doesn't absorb fridge smells. If you notice your pie is weepy, with drops of water on top, after removing from the fridge, just pat away the moisture with a paper towel before serving.
Making gluten free pumpkin pie in advance
In the interest of a peaceful and stress-free holiday, this pie can be baked completely ahead of time (right now, in fact!), 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. Happy holidays all around!
Gluten free pumpkin pie: substitutions
Gluten free, dairy free pumpkin pie
There are a few dairy free options you can try when making this gluten free pumpkin pie.
Let's start with the crust: The recipe I include contains dairy in the butter and sour cream. Rather than adjusting that one too much, I suggest you use my classic gluten free pie crust instead. This way, you just need to swap the butter for your favorite dairy free option.
When it comes to 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.
Gluten free, vegan pumpkin pie
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.
Substituting pumpkin puree
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.
FAQs
Does pumpkin have gluten?
No, pumpkin does not contain gluten — it's a naturally gluten free food like most fruits and vegetables. (Fun fact: Pumpkin is actually categorized as a fruit!)
Is pumpkin pie gluten free?
Traditional pumpkin pie is not gluten free because its crust is made with a wheat-based crust. This means you can't just run out to the store and buying a gluten free pie unless it's specifically labeled as such (and they are terribly difficult to come by).
Is pumpkin pie filling gluten free?
Homemade pumpkin pie filling is also not gluten free, unless you're following a gluten free recipe like this one. This is because traditional recipes rely on wheat flour as a thickener.
Is canned pumpkin gluten free?
Yes, most brands of canned pumpkin puree are gluten free because they contain nothing more than pumpkin. However, you should always double-check product labels to be sure the can you're picking up is safe.
Are pumpkin pie filling and pumpkin puree the same thing?
No, canned pumpkin pie filling and pureed pumpkin are different things.
Pumpkin pie filling is reduced, sweetened, and spiced pumpkin that's ready-to-go. You simply spread it into a prepared pie crust and bake.
Pureed pumpkin is simply 100% pure pumpkin. There's no sugar or spice, so you need to add your own when making a pie.
What's the best gluten free flour for homemade pumpkin pie?
For this gf pumpkin pie recipe, I'm not picky at all about which brand of gluten free flour you use, so long as it's a blend. Pick one with or without xanthan gum because we use so little that it won't have an effect.
Can I make this gf pumpkin pie in a larger pan?
This pie recipe isn't designed to be baked in a larger pan, but we also have a recipe for gluten free pumpkin slab pie that you can use for feeding a big crowd of pumpkin-lovers! The photo for that pie is just below and the how-to video on this post shows you how to make that big, gorgeous rectangular pumpkin pie.
Does the gluten free pumpkin pie crust need an egg wash?
I don't use an egg wash when preparing my pie crust because I find that it simply doesn't need it.
Egg washes give pie crusts a shiny appearance and can help it crisp up so that it doesn't get soggy later. While you're free to add in this step, I've never had a problem skipping it.
How do you prevent a soggy gluten free pumpkin pie crust?
It's essential that you bake your gluten free crust before adding in the pumpkin filling. Baking it creates a crust that's hard enough to keep from absorbing the moisture from the filling.
Can I make this gluten free pumpkin pie with a premade crust?
Absolutely! If you'd like to save time, there's nothing wrong with using a prepared gf pie crust from the store. Just be absolutely certain that it's gluten free.
Can I use less sugar in the gluten free pumpkin pie filling?
If you're watching your sugar intake or just like a less-sweet pie, you can reduce the amount of sugar in this gluten free pumpkin pie recipe.
However, I do caution you from reducing it too much or omitting it entirely. In addition to adding sweetness, the granulated and brown sugars also contribute to the overall texture of the pie.
How do you know when a homemade gluten free pumpkin pie is done?
It's actually fairy easy to tell when a pumpkin pie is ready: Give it a slight shake and take note of the center. If the center jiggles in a controlled way, your pie is ready. The pie will firm up completely once cooled and refrigerated.
How should you serve this easy gluten free pumpkin pie?
I enjoy this gf pumpkin pie chilled or at room temperature. It's delicious plain, but it's also divine with a dollop of whipped cream.
Homemde Gluten Free Pumpkin Pie (or Sweet Potato Pie)
Equipment
- 9-inch round pie plate
Ingredients
- 1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust
- 11 ounces (308 g) canned pumpkin puree or roasted sweet potato puree (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 10 fluid ounces evaporated milk or heavy whipping cream (or half of each), at room temperature
- 3 tablespoons (42 g) unsalted butter melted and cooled briefly
- ¾ cup (164 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (18 g) all purpose gluten free flour blend (any of my preferred blends will do, with or without xanthan gum)
Instructions
Prepare the pie crust.
- Prepare the pie crust according to the recipe instructions, through and including the parbaking of the pie crust.
- Once the crust is done parbaking, remove it from the oven and allow it to sit for a couple of minutes before removing the parchment paper and pie weights.
- Keep the oven temperature at 375°F.
Prepare the filling.
- In a large bowl, place the pumpkin or sweet potato puree, eggs, milk or cream, and melted butter, and whisk vigorously to beat the eggs and combine the mixture very well.
- The mixture should be smooth, and will be quite thin if you used evaporated milk, thicker if you used heavy whipping cream.
- Add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour, whisking until just combined after each addition.
- If you used evaporated milk, the mixture will be thin. If you used heavy whipping cream, the mixture will be thicker and creamier.
Fill the crust and bake the pie.
- Pour the prepared filling into warm crust, and smooth into an even layer.
- Return the crust to the oven and bake for 15 minutes at 375°F.
- Reduce the heat of the oven to 350°F and bake until the edges are puffed and set, and the center jiggles only slightly and in a controlled, rather than a loose, way when the pie is shaken from side to side (about another 25 minutes).
- Remove from the oven and place the pie plate on a cooling rack.
- Allow the pie to cool for at least 45 minutes or until cool to the touch before covering tightly with plastic wrap and placing in the refrigerator to chill until firm (about 1 1/2 hours).
- Remove the pie from the refrigerator and allow to sit at room temperature for 30 minutes before slicing and serving.
Notes
Homemde Gluten Free Pumpkin Pie (or Sweet Potato Pie)
Equipment
- 9-inch round pie plate
Ingredients
- 1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust
- 11 ounces (308 g) canned pumpkin puree or roasted sweet potato puree (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 10 fluid ounces evaporated milk or heavy whipping cream (or half of each), at room temperature
- 3 tablespoons (42 g) unsalted butter melted and cooled briefly
- ¾ cup (164 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (18 g) all purpose gluten free flour blend (any of my preferred blends will do, with or without xanthan gum)
Instructions
Prepare the pie crust.
- Prepare the pie crust according to the recipe instructions, through and including the parbaking of the pie crust.
- Once the crust is done parbaking, remove it from the oven and allow it to sit for a couple of minutes before removing the parchment paper and pie weights.
- Keep the oven temperature at 375°F.
Prepare the filling.
- In a large bowl, place the pumpkin or sweet potato puree, eggs, milk or cream, and melted butter, and whisk vigorously to beat the eggs and combine the mixture very well.
- The mixture should be smooth, and will be quite thin if you used evaporated milk, thicker if you used heavy whipping cream.
- Add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour, whisking until just combined after each addition.
- If you used evaporated milk, the mixture will be thin. If you used heavy whipping cream, the mixture will be thicker and creamier.
Fill the crust and bake the pie.
- Pour the prepared filling into warm crust, and smooth into an even layer.
- Return the crust to the oven and bake for 15 minutes at 375°F.
- Reduce the heat of the oven to 350°F and bake until the edges are puffed and set, and the center jiggles only slightly and in a controlled, rather than a loose, way when the pie is shaken from side to side (about another 25 minutes).
- Remove from the oven and place the pie plate on a cooling rack.
- Allow the pie to cool for at least 45 minutes or until cool to the touch before covering tightly with plastic wrap and placing in the refrigerator to chill until firm (about 1 1/2 hours).
- Remove the pie from the refrigerator and allow to sit at room temperature for 30 minutes before slicing and serving.
David says
The last two steps go directly from “chill in refrigerator” to “remove from oven.” If it’s supposed to be warmed in the oven before being sliced and served, how long and at what temperature? Sorry if it’s just a no-brainer step for experienced bakers but I’m a newbie! :)
Nicole Hunn says
That should read “refrigerator” in the final step, not “oven,” David! Thank you so much for pointing that out. It’s fixed now. I apologize for the confusion!
Rachel O'Dell says
I have never made a pumpkin pie, let alone, a gluten free one. And I have, with the help of this recipe, just made the best pumpkin pie I’ve ever had! I am so grateful! Than you! This pie is going to be a big hit come Thanksgiving!
Nicole Hunn says
That’s so lovely to hear, Rachel! I’m thrilled to have played a small part in your success and excitement. :)
Amber Kirkpatrick says
Any idea if this pumpkin pie can be made without egg? Perhaps using a banana or soaked raw cashew paste to replace it? My husband has recently been told to have no egg whites and pumpkin pie is his favorite holiday pie!
Rebekah Woodward says
I spent this evening baking the sour cream gluten free crust and pumpkin pie . . . the crust is flaky and the pie tastes awesome! I baked the filling for 15 minutes at 375 and then for another 40 minutes at 350. Will do this one again.
Christine Tufo says
Can you use an egg substitute for this pie?
Kathy Wright says
would love a sugar free pumpkin pie gluten free recipe from you. Your pictures are scrumcious!!
familychef says
Nicole, you are the best! I have some time off work later this week and have been planning to use it to play around with some Thanksgiving recipes. You’ve made it easy for me! Thank you so much for all you do. I wish you and your family a most wonderful Thanksgiving! :-)
Anneke says
There is a very long story I could tell you about your best friend Tim from when he was in first grade, involving sweet potato pie and school lunch, but that would be way too much typing. Suffice it to say, either version of this pie will get high marks from him! He loves pumpkin/sweet potato pie almost as much as frosted cookies! Is he sending recipe suggestions to you behind my back? ;)