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Smooth, creamy and rich, this classic recipe for gluten free pumpkin pie smooth, creamy, and tastes great with pumpkin or sweet potato puree—as long as you always use plenty of pumpkin spice.
With the best extra flaky homemade gluten free pie crust on the Internet, the richest pie filling, and instructions on how to parbake the crust to preserve texture, you can't find a better pumpkin pie recipe!
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.
Gluten Free Pumpkin Pie Recipe
Equipment
- 9-inch round pie plate
Ingredients
- 1 recipe Gluten Free 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 in a standard 9-inch or 10-inch round pie pan, including chilling the crust until firm (at least 30 minutes).
- Pierce the bottom of the pie crust all over with the tines of a fork. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
- 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 blend.
- Whisk the mixture until just combined.
- If you used evaporated milk, the mixture will be relatively 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 it 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Serving suggestions
I like all custard pies, like this pumpkin pie, chilled or at room temperature. It's delicious plain, but it's even better with a bit of whipped cream.
FAQs
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.
No, canned pumpkin pie filling and pureed pumpkin are different things.
Pumpkin pie filling is reduced, sweetened, and spiced pumpkin that's ready to pour into a 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.
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.
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.
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.
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.
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.
You can try reducing the amount of sugar in the filling slightly, but sugar is not just for sweetness. It's also for texture and bulk.
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.
make ahead/leftovers
Storing and serving your pie
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.
Make ahead
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.
Can this be made without the milk? I cannot tolerate milk or cream. Thx
To make this recipe with dairy free alternatives, please see the text of the post under the heading “Dairy free,” Barbara.
I’m excited to try this recipe! How far in advance is the max you’d recommend? Thanks!
It actually stores really well, Sarah. If you’re serving it for the holiday, you can definitely make it today, 2 days in advance, without a problem. Wrap it tightly and refrigerate it. Then let it sit on the counter for at least 30 minutes so the crust can soften.
Hi! Can I sub the light brown sugar with honey or agave nectar? Thanks!
I’m afraid that you can’t substitute a liquid sweetener for a granulated one, no, Murphy.
Actually, you can!! I subbed maple syrup for all of the sugar and it turned out phenomenal. I just had to extend the cooking time about 25-30 minutes. Hope that helps Murphy.
Thanks for the recipe Nicole. :)
Any chance pumpkin pie recipe can be done egg free using aquafaba ?
Hi, Carol, since this is a custard pie with 3 eggs in the mixture, I’m afraid I don’t think that an egg substitute like aquafaba would work. Aquafaba is a great substitute for egg whites, particularly when they’re whipped and folded into batter. But it doesn’t work as a whole egg substitute very well. Normally, I would recommend trying a “flax egg” or “chia egg” for each of the 3 eggs, but I’m afraid I think it’s too many eggs in a recipe like this that is so egg-dependent to think that it would work well. So sorry!
Can you make it without a crust?
I’ve never made this recipe without a crust, Deb, but the filling is very stable and I’m sure it would work well. Just be sure to grease the pan very well so that you can get the slices out, and you’ll have to watch the baking time as well.
Whenever I make this recipe, I always end up with enough filling for 2 pies, which is fine by me! But my question is, can I freeze it? As much as I would love to eat pie at every meal, my weight can’t afford it. So is freezing the extra pie possible??
Hi, Rachel, Since the filling is a rich custard, you can definitely freeze a baked pumpkin pie, yes. Just wrap it very tightly to avoid freezer burn. I would not try to freeze the raw filling, though.
Awesome, thank you! They’re in the fridge now but I’ll likely flash freeze the extra pie before wrapping it tightly. Also, I use the Mi-Del graham cracker crusts so that might be why I end up with 2 pies. Perhaps they’re smaller.
Actually, yes, Rachel, those are very very shallow pans!
5 starts for the pumpkin custard filling!
My crust was only ok but that was my fault for being in a rush and thinking any gluten free all purpose flour blend would work…used what I had on hand King Arthur and though it baked up and looked beautiful, the crust was hard as a rock…thats ok though, just a carrier for the yummy filling!
I’d like to make a pumping pie with pumpkin, can I use pumpkin instead of sweet potatoes?
Yes, Rosalind, this is a recipe for pumpkin pie. The recipe states you can use either, but sweet potatoes are an alternative. Please see the recipe.
question, why do you parbake the crust? I have a different pumpkin pie that I’ve made for years and never did that but baked it at a higher temperatures.
The reason to parbake a crust is to prevent it from becoming soggy. If you have your own recipe that you prefer, feel free to use that!