Homemade gluten-free pumpkin pie is a holiday classic: silky pumpkin filling, warm spices, and a tender, flaky crust. This straightforward recipe is easy to follow and delivers a pie everyone will enjoy — gluten-free or not.

This recipe can be made with a homemade crust or a store-bought gluten-free crust if you prefer to save time. The filling also freezes well, so you can bake ahead for holiday convenience. Use the leftover trimmed dough to cut decorative shapes — little leaves or stars make a pretty top and turn the pie into a centerpiece.

Gluten-Free Pumpkin Pie Recipe

Pumpkin pie is a staple at holiday tables. This gluten-free version features a smooth spiced filling and a flaky crust. Serve it plain or with whipped cream or vanilla ice cream. The recipe can be prepared ahead and frozen for later.

Why You’ll Love This Pie

• Smooth, creamy filling — the texture is silky and satisfying.
• Warm, aromatic spices — cinnamon, cloves, ginger, nutmeg and allspice create classic pumpkin pie flavor.
• Tender gluten-free crust — made from a blend of gluten-free flours, it bakes up flaky and delicate.

Ingredients

For the pie crust

• 1 ½ cups gluten-free flour blend (or a 1:1 gluten-free baking flour)
• ½ teaspoon salt (omit if using salted butter)
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• ½ cup cold butter (1 stick), cut into small pieces (or dairy-free butter)
• 3–4 tablespoons cold milk (or dairy-free milk)

For the pumpkin filling

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling) — about 2 cups
• ½ cup half-and-half (or heavy cream or full-fat coconut milk)
• ½ cup packed brown sugar (or alternative sweeteners)
• 2 eggs + 1 egg yolk
• 2 teaspoons gluten-free vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ½ teaspoon sea salt

Equipment

• 9-inch pie pan
• Medium mixing bowl
• Pastry cutter or fork
• Rolling pin
• Electric mixer
• Baking sheet (to catch spills)
• Whisk or spatula

If you have questions while baking, leave a comment and we’ll help.

How to Make the Pie Crust

1. Combine the gluten-free flour blend, salt, and xanthan gum in a medium bowl.
2. Cut cold butter into the flour until pieces are pea-sized.
3. Add cold milk, a tablespoon at a time, and work it into the mixture until the dough holds together. Add a little more milk if needed.
4. Divide the dough in two. Roll each piece between sheets of parchment or wax paper to about a 10-inch circle.
5. Peel off the top paper, invert the dough into a greased pie pan, and gently press to fit. Patch any tears and flute the edges.

How to Make the Pie

1. Preheat oven to 350°F and place a baking sheet on the center rack.
2. In a large bowl, use an electric mixer to blend all filling ingredients until smooth and combined.
3. Pour the filling into the prepared crust and tap the pan lightly on the counter to release air bubbles.
4. Cover the edges or the top with aluminum foil to prevent over-browning and bake on the baking sheet for 55–65 minutes. Remove the foil after about 30 minutes so the top can brown.
5. Remove from the oven and cool completely before slicing to allow the filling to set.

Tips for the Best Pie

• Read the recipe fully before starting so you have all ingredients ready.
• Keep ingredients cold — chilled butter and cold milk help create a flaky crust.
• Don’t overwork the dough; handle gently to avoid toughness and cracking.
• If dough becomes too soft, chill it for 20–30 minutes before rolling.
• Use a baking sheet under the pie to catch spills.
• Let the pie cool completely before slicing for clean servings.

Shaping the Crust

Gluten-free dough can be delicate; these tips make shaping easier:

• Roll between parchment paper to avoid sticking and to transfer the crust into the pan intact.
• Chill the dough before rolling to firm it up.
• Roll gently and rotate the dough for even thickness.
• Peel off the top parchment and invert the crust into the pie pan to reduce tearing.
• Repair tears with fingertip pressure or patch with excess dough.
• Flute the edges by pinching with fingers or pressing with a fork for a decorative finish.
• Use pie weights for blind baking if needed (dried beans or rice will work in a pinch).

I prefer a crusted pumpkin pie — it completes the holiday tradition.

Frequently Asked Questions

How do I store the pie?

Cool completely, then cover tightly and refrigerate for 3–4 days.

Can I freeze it?

Yes. Wrap cooled pie in plastic wrap and foil or use an airtight container; freeze up to 2–3 months. Thaw in the refrigerator before serving.

Can I make it ahead?

Yes. Bake, cool, and refrigerate or freeze. Reheat gently if desired.

Substitutions?

• Use a pre-made gluten-free crust to save time.
• For dairy-free, use dairy-free butter and full-fat coconut milk.
• Swap brown sugar for white sugar, coconut sugar, or maple sugar to taste.

Does pumpkin contain gluten?

No. Plain pumpkin puree is naturally gluten-free. Check canned products for added gluten-containing ingredients.

How much pumpkin is in a 15 oz can?

One 15 oz can equals about 2 cups of pumpkin puree.

What gluten-free flour works best?

A 1:1 all-purpose gluten-free blend with white rice flour, tapioca starch and potato starch produces the best texture for this pie. Avoid heavy nut or bean-based blends for this crust.

Can I use a premade crust?

Yes. Pour the prepared filling into a store-bought gluten-free pie shell and bake as directed.

How do I know when it’s done?

• Edges should be golden and the center mostly set — a slight jiggle is fine.
• Insert a clean knife; it should come out clean or with a few moist crumbs.
• The internal temperature should be about 175–180°F (79–82°C).

Do I need an egg wash?

An egg wash adds shine and color but isn’t necessary. To prevent over-browning, cover the pie with foil for the first half of baking, then remove the foil to brown.

Milk alternatives?

Heavy cream creates a richer filling. For dairy-free pies, use full-fat coconut milk in the filling and dairy-free butter in the crust.

Sugar options?

Brown sugar is classic, but white sugar, coconut sugar, or maple sugar work too. A mix of maple syrup and maple sugar lends a lovely maple note.

Serving suggestions

• Whipped cream or whipped coconut cream
• Vanilla ice cream
• Warm caramel sauce
• Toasted pecans or walnuts
• A dusting of cinnamon or nutmeg
• Fresh berries or a sprig of mint
• Serve with coffee or tea

Yield: 1 Pie

Gluten-Free Pumpkin Pie

Smooth pumpkin filling, warm spices, and a flaky gluten-free crust make this pie a holiday favorite.

Prep Time
20 minutes

Cook Time
1 hour 5 minutes

Total Time
1 hour 25 minutes

Ingredients

For the pie crust:

• 1 ½ cups gluten-free flour blend (or Bob’s Red Mill 1-to-1 GF baking flour)
• ½ teaspoon salt
• 1 teaspoon xanthan gum (if needed)
• ½ cup cold butter (or dairy-free butter), cut into pieces
• 3–4 tablespoons cold milk (or dairy-free milk)

For the pumpkin pie filling:

• 1 (15 oz) can pumpkin puree
• ½ cup half-and-half (or heavy cream or full-fat coconut milk)
• ½ cup packed brown sugar
• 2 eggs + 1 egg yolk
• 2 teaspoons gluten-free vanilla
• 1 teaspoon ground cinnamon
• ¼ teaspoon each ground cloves, ginger, and nutmeg
• ⅛ teaspoon ground allspice
• ½ teaspoon sea salt

Instructions

1. Preheat oven to 350°F. Place a baking sheet on the center rack.

2. For the crust: Combine flour, salt, and xanthan gum. Cut in cold butter until pea-sized.

3. Add cold milk and work the dough until it comes together. Form into two discs and roll between parchment to a 10-inch circle.

4. Invert into a greased pie pan, flute the edges, and repair any tears.

5. For the filling: Whisk or beat all filling ingredients until smooth. Pour into crust and tap to release air bubbles.

6. Cover with foil to prevent over-browning. Bake on the baking sheet for 55–65 minutes, removing foil after ~30 minutes to brown the top.

7. Cool completely before slicing.

Notes

• Flour mix for crust: ¾ cup rice flour + ¼ cup + 2 tbsp tapioca starch + ¼ cup + 2 tbsp potato starch + 1 tsp xanthan gum.
• Alternative sweeteners: white sugar, coconut sugar, or maple sugar work in place of brown sugar.
• Measure flour by spooning it into the measuring cup rather than scooping.
• Cover the pie with foil during the first half of baking to prevent early browning.
• Always bake pies on a baking sheet to catch spills.

Nutrition Information (per slice)

Yield: 12 slices | Serving Size: 1 slice

• Calories: 175
• Total Fat: 10g (Saturated Fat: 6g)
• Cholesterol: 71mg
• Sodium: 262mg
• Carbohydrates: 18g (Fiber: 1g, Sugar: 9g)
• Protein: 3g

Nutrition varies by brands and substitutions; check labels for accuracy.

Did you make this gluten-free pumpkin pie? Please leave a comment and let me know what you thought.