Tweaking any baked good recipe can be HARD. Especially when you’re working with a classic recipe like pumpkin pie. But we did our due diligence with A LOT of testing and got the gluten-free version right so that you and your guests can enjoy a flaky crust and creamy pumpkin pie filling without even batting an eye. If you’re looking for a gluten free dairy free pumpkin pie, use the pie crust below with the filling from our dairy-free pumpkin pie recipe.
Looking For More Pumpkin Desserts?
Then check out our pumpkin pie bars or our pumpkin pie in a cup!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- gluten-free 1-to-1 baking flour – we always reach for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour when doing any gluten free baking.
- butter – this homemade pie crust was tested with regular butter or vegan butter, use either option!
- almond milk – option to swap out for regular dairy milk, oat milk, coconut milk, or any other plant-based milk.
- pumpkin purée – if you are feeling ambitious you can make homemade pumpkin puree or simply pick some up at your local grocery store.
- sweetened condensed milk – a traditional ingredient in any simple recipe for pumpkin pie, but it can also be substituted for the dairy-free version.
How To Make Gluten Free Pumpkin Pie
Is Pumpkin Pie Filling Gluten Free?
Yes! Classic pumpkin pie filling is naturally gluten free. When it comes to baking, gluten is found in various types of flours and yeasts, and since pumpkin pie filling has neither, you’re in the clear! If you have more questions about a gluten-free diet, check out our post that covers how to start a gluten-free diet and includes different resources and gluten-free recipes.
Best Ways To Serve Gluten Free Pumpkin Pie
Enjoy this holiday pie with homemade whipped cream or vanilla ice cream on top. And if you’re looking for a dairy-free option, try out our dairy-free whipped cream recipe. Enjoy at your holiday table or any Fall family gathering!
Storage & Freezer
Keep this pumpkin pie in an airtight container in the fridge for 4-5 days. If you want to freeze this pumpkin pie, be sure to bake it in an aluminum foil pie pan to avoid ice crystals. After it has cooled completely, wrap the pie generously with plastic wrap and seal with one layer of aluminum foil. Place on a level area in your freezer and let it stay frozen for up to a month.
Recipe FAQs and Tips
- What is xanthan gum? It’s a magical little ingredient used in gluten-free baking that mimics gluten in that it provides stability, elasticity, and adds moisture. I usually find mine at our local co-op but you could also order some off Amazon.
- Do I need to pre-bake this pie crust? No pre-baked needed. Just pour in the filling and bake it all at once.
- Can I use a frozen gluten-free pie crust? Absolutely! Keep it easy by purchasing a store-bought crust instead of making your own.
- Can the pie recipe be doubled? Yes! Simply click the 2x or 3x button in the recipe card to make 2 or 3 pies for a crowd.
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Gluten Free Pumpkin Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Our delicious Gluten Free Pumpkin Pie is made with real, simple ingredients and tastes just like a traditional Thanksgiving pumpkin pie!
Ingredients
Gluten Free Pie Crust:
- 1 cup 1-to-1 Gluten Free Baking Flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xantham gum
- 1/2 cup butter, cut into small pieces (vegan butter works)
- 1/4 cup egg whites
- 1/2 tablespoon unsweetened almond milk
Pumpkin Pie Filling:
- 15oz can pumpkin puree
- 14oz can sweetened condensed milk
- 1 egg
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- Combine Dry Ingredients: Add 1 cup flour, 1 teaspoon salt, 1/4 teaspoon baking powder and 1/4 teaspoon xantham gum to medium mixing bowl. Stir to combine.
- Cut in Butter + Wet Ingredients: Add butter and cut into the flour mixture with a fork or pastry cutter. In a separate bowl, whisk a 1/4 cup of egg whites and 1/2 tablespoon almond milk. Slowly add this egg white mixture into flour mixture, mixing as you go. Mixture will be sticky and wet, but use your hands to form it into a ball and it should calm down. If dough still seems extra wet, add additional flour 1 tablespoon at a time.
- Roll Out: Place the dough ball in between two sheets of wax paper and roll out to desired size and approximately 1/4 inch thick.
- Place in Pie Pan: Peel off the top layer of wax paper and then carefully flip over into your pie plate, making sure the pie plate is centered. Peel of the remaining wax paper. Gently help the dough fall down, pressing as needed, to mold the dough into the pie plate. Crimp the rim with your fingers so the edges are all even. Set aside.
- Prep Oven: Preheat oven to 375 degrees F.
- Make Pie Filling: Put the Pumpkin Pie ingredients in a large bowl. Whisk to combine – the consistency should be smooth. Pour the filling into the prepared pie crust and ensure it is spread out evenly.
- Bake: Place in oven, middle rack, and let bake 50-55 minutes or until a toothpick comes out clean.
- Cool + Serve: Remove and let cool completely before cutting. Serve with whipped cream (regular or dairy-free).
Notes
- Flour Substitution: I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in my extensive testing for this recipe. So I can’t speak to whether other gluten-free flours would work or not.
- Measured Butter: I did not melt the dairy-free butter when measuring, I simply packed it down as best I could into the measuring cup.
- Wet Dough: Yes, the dough is more on the wet side (on purpose), through testing it seems to crumble less and be more pliable when it was more moist. If you get a patch of wet dough, simply add a teaspoon of flour to the area.
- Dairy-Free Pie Filling: just check out our incredible dairy free pumpkin pie.
- Store-Bought: of course you can also purchase a gluten-free pie crust, if you prefer.
- Storage: Store in an airtight container or cover with plastic wrap in the fridge for 4-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 279
- Sugar: 25.7 g
- Sodium: 371.9 mg
- Fat: 12.1 g
- Carbohydrates: 37.9 g
- Protein: 5.8 g
- Cholesterol: 51 mg
Julie Stratman says
This sounds wonderful! Can regular milk be used in the pie crust instead of almond milk?
Erin says
Hi Julie – yes, that will work just fine!