Through trial and error, we finally found a Gluten Free Pumpkin Pie recipe that delivers on both taste and texture. As you bite into the flakey crust and creamy pumpkin filling, you might even question if this really is gluten-free, but we assure you that it is. And if you’re looking for more dessert inspiration for your Thanksgiving meal, we’ve rounded up our favorites Thanksgiving Desserts here.
The Best Gluten Free Pumpkin Pie
Tweaking any baked good recipe can be HARD. But we did our due diligence and got it right so that you and your guests can enjoy a flakey crusted pumpkin pie without even batting an eye. If you’re looking for a gluten-free dairy-free pumpkin pie, use the filling from our dairy-free pumpkin pie recipe. And if you’re looking for a spin on this classic dessert, try our our pumpkin pie bars. They’re just as good as they look.
What You Will Need
Gluten-Free Pie Crust:
- gluten-free baking flour – We strongly suggest using Bob’s Red Mill 1-1 gluten-free baking flour as this yielded the best crust during our testing phase.
- kosher salt – An important ingredient that reduces bitterness, producing a well rounded flavor throughout.
- baking powder – Believe it or not, but this is the magic ingredient that makes pie crust flakey.
- xantham gum – We always reach for Bob’s Red Mill Xantham Gum, which provides elasticity and stickiness that a traditional flour would normally provide.
- butter – Not only is it delicious, but it provides richness and structure to pie dough. We tested this recipe with vegan butter as well and it worked wonderfully.
- egg whites – Used to hold together all of the crust ingredients.
- unsweetened almond milk – This helps to soften your dough just enough to roll out.
Pumpkin Pie Filling:
- pumpkin puree – any store bought variety will do or if you’re feeling ambitious, whip up some of our homemade pumpkin puree.
- sweetened condensed milk – This adds sweetness and creaminess to your pie filling. If you want a dairy-free filling, use the filling from our dairy-free pumpkin pie recipe.
- egg – a small ingredient that works hard to hold together your pie filling.
- pumpkin pie spice – Use store bought or put together your own using our homemade pumpkin pie spice recipe.
- vanilla extract– A must to add a subtle vanilla flavor that pairs perfectly with pumpkin.
- salt – A little bit goes a long way to elevate all of these warming flavors.
How To Make Gluten Free Pumpkin Pie
Add flour, salt, baking powder, and xantham gum to a medium mixing bowl and stir to combine. Add butter and cut into the flour mixture with a fork. In a separate bowl, whisk together egg whites and almond milk for about 30 seconds.
Slowly pour the egg mixture into the flour mixture, mixing throughout. Fully mix together all of the dough ingredients. The dough might be a bit sticky and wet, but it should become more dough like once you use your hands to form it into a ball.
Place your dough ball between two sheets of wax paper and roll out until it is about 1/4 inch thick. Peel off the top layer of your wax paper and carefully flip your rolled out dough into your pie pan. Gently mold the dough to the pie pan and crimp the edges so that the edges are even. Set aside and get ready to make the pie filling!
Preheat your oven to 375° F and combine the pumpkin pie filling ingredients in a clean bowl; pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, vanilla extract, and salt.
Whisk to combine all of the pumpkin pie filling ingredients until the batter is smooth. Carefully pour your filling into your prepared pie plate and ensure that is spread out evenly.
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.
Place your pumpkin pie in your oven on the middle rack and let bake for 50-55 minutes or until a toothpick comes out clean.
Once your pie is cooked through, remove it from the oven and let it cool completely before serving.
Serve with whipped cream or vanilla ice cream. If you’re looking for a dairy-free option, try out our dairy-free whipped cream recipe. Enjoy!
Recipe FAQs
- flour substitution – After testing this recipe extensively, we’re are confident that Bob’s Red Mill 1:1 Gluten-Free flour will do the trick. We did not test this recipe with other gluten-free flours, and therefore can not vouch for other brands.
- measured butter – We did not melt the butter in order to measure it. Rather, we pushed it down into the measuring cup the best we could. Melting your butter could yield a different dough consistency.
- my dough is really wet – Yup, we did this on purpose. After testing this recipe numerous times, we found that a wetter dough is more pliable and crumbles less. However, if yours is feeling especially wet, add in gluten free flour by the teaspoon.
- dairy-free – If you need a dairy free-pie filling, use the filling from our dairy-free pumpkin pie
- storage – Store this pumpkin pie in an air-tight container in the fridge for 4-5 days. If you want to freeze your pumpkin pie, be sure to bake it in an aluminum foil pie pan to avoid ice crystals. After it has cooled completely, wrap your 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.
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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Other Gluten Free Recipes You Might Like
Gluten Free Pumpkin Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Thanksgiving
- Method: Oven
- Cuisine: American
Description
Gluten-Free Pumpkin Pie – your classic pumpkin pie recipe, but made gluten-free! This needs to be on your Thanksgiving dinner menu!
Ingredients
Gluten Free Pie Crust:
- 1 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon Bob’s Red Mill Xantham Gum
- 1/2 cup butter (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 salt
Instructions
Gluten Free Pie Crust:
- Combine: Add flour, salt, baking powder and xantham gum to medium mixing bowl. Stir to combine.
- Cut: Add butter and cut into the flour mixture with a fork.
- Combine: Add egg whites and almond milk to small bowl. Whisk for 30 seconds.
- Pour: Slowly pour egg white mixture into flour mixture, mixing as you go.
- Mix: Fully mix together. 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 a ball in between two sheets of wax paper and roll out to desired size. For pie crust roll out until dough is approximately 1/4 inch thick.
- Peel: Peel off the top layer of wax paper and then carefully flip over onto your pie plate making sure the pie plate is centered. Peel of the remaining wax paper.
- Form to Pan: 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.
Pumpkin Pie:
- Preheat oven to 375 degrees F.
- Combine Pumpkin Pie ingredients into a medium mixing bowl. Whisk to combine – the consistency should be smooth.
- Pour out pumpkin pie filling into the prepared pie plate and ensure it is spread out evenly.
- Place in oven, middle rack, and let bake 50-55 minutes or until a toothpick comes out clean.
- Remove and let cool completely before cutting into and serving.
- 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 testing (extensively) this recipe so I can’t speak to whether other gf 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 and rub in.
- Dairy-Free Pie Filling: if you need a dairy-free pie filling then check out the filling in this recipe.
- Store-Bought: of course you can also purchase a gluten-free pie crust if you prefer.
- Storage: Store in an air-tight container in the fridge for 4-5 days.
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!