Every Thanksgiving, my kitchen fills with the scent of cinnamon, nutmeg, and ginger—the warm, spiced fragrance that instantly means pumpkin pie. My love for this dessert began in my grandmother’s kitchen, but it took on new meaning when one of my children was diagnosed with gluten sensitivity. Suddenly, the classic pie I’d always baked for the holidays needed a serious makeover.
Gluten free pies can be tricky—crusts often turn out soggy or gritty, and custards sometimes crack. But after years of tinkering, I finally created a gluten free pumpkin pie that checks all the boxes. The crust bakes up golden and flaky, the custard is creamy and spiced just right, and every slice holds together beautifully. Best of all, there’s a dairy free pumpkin pie option so everyone at the table can enjoy a piece, no matter their dietary needs.
This is the gluten free pumpkin pie I serve proudly at our Thanksgiving table—and honestly, it’s become one of our favorite gluten free holiday desserts. It’s earned a permanent spot right next to my best pumpkin pie recipe and pumpkin pie bars.
Table of Contents
Why You’ll Love This Gluten Free Pumpkin Pie
When I first set out to re-create pumpkin pie for my child, I wanted one thing: it had to taste like the real deal. Here’s why this version works so well.
A Crust That Feels Like the Real Thing
Most gluten free crusts disappoint—they’re either crumbly or dense. This one is different. My blend creates a crust that’s tender, flaky, and golden, the kind you’d expect from the best gluten free crust recipes. With a little blind baking and proper chilling, you’ll avoid the dreaded soggy bottom and serve slices that hold their shape.
Creamy, Spiced, and Cozy Custard
Pumpkin pie lives or dies by its filling, and this one is smooth, rich, and deeply spiced with pumpkin pie spice, cinnamon, and nutmeg. You can go with canned pumpkin or try homemade pumpkin puree—either way, it works as long as it’s silky and well-drained. For guests avoiding dairy, swap in coconut cream to make a silky dairy free pumpkin pie option.
And here’s the holiday lifesaver: this pie is freezer-friendly. That means you can bake it ahead and still bring a showstopping dessert to the table. Add it to your lineup of Thanksgiving gluten free desserts, and you’ll have everyone coming back for seconds.
Ingredients You’ll Need
Every great gluten free pumpkin pie starts with simple, reliable ingredients. The key is balancing the crust and filling so that you get both a flaky base and a creamy pumpkin custard. I’ve tested this recipe over and over, and these ingredients never let me down.
For the Gluten-Free Crust
- 1 ½ cups gluten-free flour blend (choose one with xanthan gum for structure, or add ½ teaspoon if your blend doesn’t include it)
- ½ cup cold butter, cubed (or use chilled coconut oil for a dairy-free option)
- 2–4 tablespoons ice water
- ½ teaspoon salt
This combination creates a flaky, golden crust that rivals traditional versions. If you’ve struggled with soggy bottoms in the past, blind baking and chilling the dough are two of my favorite easy gluten free baking tips.
For the Pumpkin Filling
- 1 (15-ounce) can pumpkin puree (or 2 cups smooth homemade pumpkin puree)
- 2 large eggs
- ¾ cup coconut sugar or brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ground ginger
- 1 cup evaporated milk (or coconut cream for a dairy free pumpkin pie option)
- 1 teaspoon vanilla extract
These ingredients blend together into a silky custard that sets beautifully while keeping that classic pumpkin spice pie flavor. The filling is sweetened just enough to let the spices shine without overpowering the pumpkin.
I often double this filling during the holidays to use in other treats, like pumpkin muffins or even a no-crust custard bake. It’s also versatile enough to work with other crusts if you’re experimenting with gluten free holiday desserts.
If you’d like to try more pumpkin inspiration, don’t miss my roundup of cozy pumpkin recipes — they’re perfect companions to this pie.
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Gluten Free Pumpkin Pie
- Total Time: 1 hour 15 minutes
- Yield: 1 pie (8 servings) 1x
Description
Creamy gluten free pumpkin pie with flaky crust, dairy-free option, and warm holiday spices.
Ingredients
- 1 ½ cups gluten-free flour blend
- ½ cup cold butter (or coconut oil)
- 2–4 tbsp ice water
- ½ tsp salt
- 1 (15 oz) can pumpkin puree (or 2 cups homemade pumpkin puree)
- 2 large eggs
- ¾ cup coconut sugar or brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ground ginger
- 1 cup evaporated milk (or coconut cream)
- 1 tsp vanilla extract
Instructions
1. Mix crust ingredients, shape into disc, and chill for 30 minutes.
2. Roll out dough, fit into pie dish, and blind bake at 375°F for 12 minutes.
3. Whisk pumpkin puree, eggs, sugar, spices, milk, and vanilla until smooth.
4. Pour filling into crust and bake at 350°F for 45–55 minutes until set.
5. Cool completely before slicing and serving.
Notes
For dairy-free, use coconut oil in the crust and coconut cream in the filling.
Strain homemade pumpkin puree for smooth consistency.
Pie freezes well up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Step-by-Step – How to Make Gluten Free Pumpkin Pie
I still remember the first time I baked this pie for my family after my child’s gluten sensitivity diagnosis—I was nervous the crust would crumble or the filling would crack. But with a few tried-and-true easy gluten free baking tips, I nailed it. Here’s exactly how you can make it, too.
Step 1: Prepare and Chill the Crust
Start by combining your gluten-free flour blend, butter (or coconut oil), salt, and ice water. Mix until the dough just comes together—don’t overwork it. Shape into a disc, wrap, and chill for at least 30 minutes. Chilling is the secret to a flaky crust that rivals traditional pies.
Step 2: Roll Out and Blind Bake
Lightly flour your work surface with gluten-free flour. Roll the dough into a circle and gently fit it into your pie dish. Trim the edges and crimp for that homemade look. Line with parchment and fill with pie weights (or dried beans). Blind bake at 375°F for about 12 minutes to keep the crust crisp once the custard goes in.
Step 3: Mix the Pumpkin Filling
Whisk together pumpkin puree, eggs, sugar, spices, milk (or coconut cream), and vanilla until smooth. The mixture should be creamy but not watery. If using homemade pumpkin puree, strain it first so it matches the texture of canned pumpkin—this makes all the difference in achieving a custard that sets.
Step 4: Fill and Bake
Pour the filling into the pre-baked crust. Bake at 350°F for 45–55 minutes, until the edges are set and the center has a slight jiggle. Don’t worry if the middle looks a little soft—it will firm up as it cools. Overbaking is one of the most common pitfalls in gluten free pumpkin pie.
Step 5: Cool and Slice
Let the pie cool completely at room temperature before slicing. This rest time allows the custard to settle into a silky, creamy texture. For clean slices, use a sharp knife and wipe between cuts.
Can I Use a Different Crust?
Absolutely. While this recipe uses my traditional gluten-free crust, I sometimes switch things up. A Chex crust adds crunch without rolling, while my graham cracker or almond flour crusts make quick, tasty alternatives. All are great for gluten free holiday desserts.
Can I Use Homemade Pumpkin Puree?
Yes, but make sure it’s well-strained and smooth. Homemade puree tends to be wetter than canned, so draining it through a fine mesh strainer is key. Once it looks like canned pumpkin, it’s ready.
How Do I Know When My Pie is Baked?
Your pie is done when the filling is mostly set and only jiggles slightly in the center. It may look a little glossy in the middle, but it will continue to firm as it cools.
Variations to Try
One of the best parts about baking is making a recipe your own. Over the years, I’ve experimented with this gluten free pumpkin pie in different ways to suit friends, family, and holiday guests. Here are some fun variations to try:
Vegan Gluten Free Pumpkin Pie
Swap the eggs for flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use coconut cream in place of evaporated milk. The result? A creamy pumpkin spice pie that’s completely egg- and dairy-free. It’s one of my favorite gluten free holiday desserts for a mixed-diet crowd.
Paleo Pumpkin Pie
Go grain-free by using an almond flour crust and sweeten the filling with maple syrup instead of sugar. The crust has a nutty richness, and the maple gives a warm, earthy sweetness. This version feels wholesome while still indulgent.
Nut-Free Pumpkin Pie
If you’re baking for someone with nut allergies, try an oat flour crust and sunflower butter as a thickener in the filling. It adds a subtle nutty taste without any nuts at all.
Mini Pumpkin Pies
Use a muffin tin and make personal-sized pies with the same crust and filling. They bake faster, cool quickly, and look adorable on a dessert table. These little guys are always a hit at holiday potlucks.
Nutrition Benefits
Pumpkin pie isn’t just delicious—it’s surprisingly nourishing, too. Here’s a quick look at the goodness inside each slice:
| Ingredient | Benefit |
|---|---|
| Pumpkin | Rich in vitamin A, fiber, and antioxidants |
| Eggs | Provide protein and structure to the custard |
| Coconut Cream | Adds dairy-free richness and healthy fats |
| Cinnamon & Spices | Loaded with antioxidants and warming flavor |
FAQs About Gluten Free Pumpkin Pie
Can I make this pie ahead of time?
Yes! Bake the pie up to two days in advance, cool it completely, and store it in the fridge covered with foil or plastic wrap. It’s one of my favorite easy gluten free baking tips for holiday prep.
Can I freeze gluten free pumpkin pie?
Absolutely. Let the pie cool fully, then wrap tightly in plastic and foil. Freeze for up to one month. Thaw overnight in the fridge before serving—it still tastes creamy and spiced.
Fresh vs canned pumpkin – which is better?
Canned pumpkin puree is consistent and reliable, making it my go-to for this recipe. Homemade pumpkin puree can be wonderful, but make sure it’s smooth and well-drained so it matches the texture of canned.
Do I need xanthan gum for the crust?
If your flour blend doesn’t already include xanthan gum, add about ½ teaspoon for structure. Without it, the crust may be more crumbly.
How long does it last in the fridge?
Your pie will stay fresh for 3–4 days when stored in the refrigerator. I recommend covering it loosely to prevent condensation on the surface.
Final Thoughts
This gluten free pumpkin pie has become a holiday essential in my home: a flaky golden crust, a creamy custard spiced just right, and plenty of variations to suit everyone at the table. It’s proof that a gluten free pumpkin pie can be just as comforting and festive as the traditional version.
So whether you’re hosting Thanksgiving, looking for new gluten free holiday desserts, or just craving a cozy pumpkin spice pie on a chilly evening, this recipe is ready to become a new tradition.
If you give it a try, I’d love to hear how it turns out. Share it with friends, bring it to a family gathering, and don’t forget to follow me on Facebook and Pinterest, where I share more cozy, approachable recipes just like this one.