Gluten Free Pumpkin Pie – Quick Facts
- Ready In: 1 hour 20 minutes
- Serves: 12
- Main Ingredients: pumpkin puree, sweetened condensed milk, eggs, butter, & gluten-free baking flour
- Best For: Thanksgiving or Fall gatherings
- Dietary Info: gluten-free, dairy-free friendly, kid-friendly, vegetarian
- Origin: Pumpkin pie is a MUST for Thanksgiving and after perfecting my homemade dairy-free pumpkin pie, I knew it was time to get to work on the most amazing gluten-free pie crust. After A LOT of testing in the kitchen I am beyond excited to share this easy gluten free pumpkin pie with a homemade crust! This crust has the perfect flaky texture and tastes just like the real thing.
If you are hosting a crowd for the holidays and love those classic pumpkin flavors, try serving up some pumpkin pie martinis with dinner!
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 – I 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 & 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 up canned pumpkin 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
Step 1 – Mix the dry ingredients in a mixing bowl and then cut in small pieces of butter.
Step 2 – Add in the egg white mixture, mix, and form into a ball.
How To Make The Perfect Gluten Free Dough?
For best results, keep the dough fairly wet or moist. It should be able to be formed into a ball, but keeping it moist will keep it more pliable and easier to form into the pie pan. Feel free to add a little more flour, if too wet.
Step 3 – Roll out the dough to be 1/4 inch thick between two pieces of wax paper.
Step 4 – Remove the top wax paper and flip the crust into a pie pan. Press down to form to the pan and remove the other piece of wax paper.
Step 5 – Put all of the pie filling ingredients in a separate bowl and whisk to combine.
Step 6 – Pour the creamy filling into the gluten free pie crust.
Pro Tips for Filling & Baking
Make sure the filling is whisked to a smooth consistency. Pour into the crust and spread evenly for the best baking results. Depending on the oven, one common mistake is letting the edge of the crust get too brown and crispy. If it is browning too quickly, feel free to add a strip of aluminum foil around the edge to slow the browning while it finishes baking.
Step 7 – Bake the pie in the preheated oven until cooked through and golden brown.
Best Ways To Serve Gluten Free Pumpkin Pie
Enjoy this Thanksgiving pumpkin pie with homemade whipped cream or vanilla ice cream on top. And if you’re looking for a dairy-free option, try our dairy-free whipped cream. 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. To freeze, 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 the freezer and let it stay frozen for up to a month. Thaw in the fridge overnight.
Erin’s Learnings During Testing
I was on a mission to develop the BEST gluten free pie crust and tested it SO many times! During this process I learned that it is best to have a pie dough that is a little moist. It seems to crumble less and be more pliable when moist. If you get a patch of wet dough, simply add a teaspoon of flour to the area.
Gluten Free Pumpkin Pie FAQs
It is used in gluten-free baking and mimics gluten to provide stability, elasticity, and adds moisture. I usually find mine at our local co-op but you could also order some on Amazon.
No pre-baked needed. Just pour in the filling and bake it all at once.
Absolutely! Keep it easy by purchasing a store-bought crust instead of making your own.
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.
Yes! Simply click the 2x or 3x button in the recipe card to make 2 or 3 pies for a crowd.
Yes, it is a great option for making ahead of time. And that is very helpful for a busy day, like Thanksgiving Day! Simply bake, fully cool, cover, and keep in the fridge for up to 4-5 days.
Other Homemade Pumpkin Desserts You Might Like
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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 xanthan 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 teaspoons 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 xanthan gum to a large 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 together a 1/4 cup of egg whites and 1/2 tablespoon almond milk. Slowly add this egg white mixture to the 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 of the crust dough 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 homemade whipped cream or dairy-free whipped cream!
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.
- 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: check out our incredible dairy-free pumpkin pie.
- Store-Bought Crust: 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. Great for prepping ahead of time or bringing with you to a gathering!
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
Bridget says
Tastes just like a regular pumpkin pie! So good!
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!