Gluten Free Pumpkin Pie

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 puree or sweet potato puree as long as you always use plenty of pumpkin spice.

Whether you're a seasoned baker or new to the gluten free world, this gluten free pumpkin pie promises to be the showstopper at your holiday table. Don't be intimidated by the need for a gluten free pie crust, because we can show you just how to do that, too!

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!).

Among all holiday pies, the pumpkin pie is a tradition, a memory, and for many, an absolute must-have on the holiday table.

And I'm confident in saying that this isn't just any pumpkin pie—it's the pumpkin pie. Here's why I think it's going to earn a permanent spot on your holiday recipe list:

• 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.
• 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.

It's so versatile

Make pumpkin pie without pumpkin!

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.

Use evaporated milk or heavy cream

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 richer and creates a smoother pie. The pie still sets up beautifully either way, though.

Choose your favorite gluten free pie crust

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 variation of my classic gluten free pie crust without sour cream. If you're lucky enough to find a premade gluten free pie crust, and you don't feel comfortable making your own crust, buy the crust and make this pie!

Key filling ingredients

• 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.

How to make gluten free pumpkin pie

Make and parbake the pie crust

Begin by making and shaping your gluten free pie crust according to the recipe instructions, as linked in the recipe card below. Pierce the bottom of the crust all over with the tines of a fork, line it with parchment paper and fill the crust with ceramic pie weights or dried beans. Parbake, or partially bake, the crust in a 375°F oven for 15 minutes, then remove the lining and weights.

Whisk the filling ingredients, and pour into the pie crust

Whisk together the pumpkin puree, eggs, evaporated milk, melted butter, and sugars in a large mixing bowl. Add some gluten free flour, salt, and pumpkin pie spice and whisk to combine, then pour the filling into the partially baked pie crust.

Bake the pie, let cool, chill and slice

Bake the pie for 15 minutes at 375°F, then lower the oven temperature to 350°F and bake for another 25 minutes, or until the filling doesn't jiggle when moved from side the side. It will look set, but will still move around a bit. Let it cool to room temperature, then chill until set (about 1 hour 30 minutes). Slice and serve chilled.

Recipe tips and tricks

My recipe really is super simple. Even so, I have a few tricks to help you get that perfect golden brown pie crust and deliciously smooth pumpkin filling ever time, from the first time:

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.

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.

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 (without opening the oven!). 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, 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.

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.

Making gluten free pumpkin pie in advance for a 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.

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.

Popular ingredient substitution suggestions

Dairy free

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

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.

Vegan

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.

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