Name: Gluten Free Pumpkin Pie Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum); 1 tbsp granulated sugar; 1/2 tsp fine sea salt; 1/2 cup cold unsalted butter, cubed; 4 to 6 tbsp ice water; 1 can (15 oz) pumpkin puree; 3/4 cup packed light brown sugar; 2 large eggs; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp fine sea salt; 1 can (12 oz) evaporated milk; 1 tsp vanilla extract

A classic pumpkin pie with a golden, flaky gluten-free crust and a silky, spiced filling that sets perfectly every time. No one will miss the wheat.

This pie holds its shape beautifully, from the first slice to the last, and the crust stays crisp even after a night in the fridge. It is everything you want on the holiday table, just without the gluten.

What Makes This Pie So Good

I love this pie because the filling is dense and velvety, never watery or gummy. Starting with hot pumpkin and milk on the stove makes it bake up smooth, and the right ratio of eggs to liquid keeps it creamy without cracking.

The crust is the real win here. A simple blend of gluten-free flour, cold butter, and ice water gives you a dough that rolls out like traditional pie crust, browns beautifully, and flakes under your fork. No special equipment or hard-to-find ingredients required.

It is the recipe I bring to every gathering, and it has never once come home with leftovers. You can make the whole thing a day ahead, which frees up the oven when you need it most.

Ingredients

For the crust

1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum): like Bob’s Red Mill 1-to-1 or Cup4Cup
1 tbsp granulated sugar: helps the crust brown
1/2 tsp fine sea salt
1/2 cup cold unsalted butter: cut into small cubes
4 to 6 tbsp ice water

For the filling

1 can (15 oz) pumpkin puree: not pumpkin pie filling
3/4 cup packed light brown sugar
2 large eggs: at room temperature
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp fine sea salt
1 can (12 oz) evaporated milk: full-fat for the creamiest texture
1 tsp vanilla extract

Variations / Substitutions

Dairy-free filling: swap evaporated milk for full-fat canned coconut milk and use a dairy-free butter in the crust.
Pumpkin spice blend: use 2 tsp pumpkin pie spice in place of the individual spices.
Darker molasses note: replace 2 tbsp of the brown sugar with 1 tbsp dark molasses.
Nut crust option: press a mixture of almond flour, butter, and a little sugar into the pan instead of a rolled crust; bake it as a shortbread press-in crust instead.

If you need another holiday dessert that skips the gluten, try my double chocolate pecan brownies.

How to Make Gluten Free Pumpkin Pie

Step 1: Make the Crust Dough

Place the 1 1/2 cups flour, 1 tbsp sugar, and 1/2 tsp salt in a food processor and pulse a few times to combine. Add the cold butter cubes and pulse until the mixture looks like coarse sand with some pea-sized pieces. With the motor running, pour 4 tbsp of ice water through the feed tube and process just until the dough starts to clump; add 1 to 2 more tbsp if it still looks dry.

Turn the dough onto a piece of plastic wrap, press it into a flat disc, and refrigerate for at least 30 minutes. The chilling keeps the butter cold so your crust stays flaky, not tough. While the dough rests, you can get the filling started.

Step 2: Blind Bake the Crust

Preheat the oven to 425°F (220°C). Roll the chilled dough between two sheets of parchment paper into an 12-inch circle about 1/8 inch thick. Ease it into a 9-inch pie pan, fold the overhang under, and crimp the edges. Prick the bottom all over with a fork, then line it with parchment or foil and fill with pie weights or dried beans.

Bake for 15 minutes, until the edges are just starting to turn pale gold. Carefully lift out the weights and parchment, then bake another 5 minutes to dry the bottom. The crust will look set but still pale, and it will puff a little in the center; that is normal.

Step 3: Whisk the Warm Filling

In a medium saucepan, whisk together the can of pumpkin puree, 3/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp salt. Cook over medium heat, stirring often, until the mixture begins to steam and you see a few lazy bubbles, about 5 minutes. Take it off the heat and whisk in the can of evaporated milk and 1 tsp vanilla until smooth.

In a separate small bowl, beat the 2 eggs lightly, then slowly pour them into the warm pumpkin mixture while whisking constantly. This tempers the eggs so they do not scramble. The filling will be thin and pourable, and it should register around 140°F (60°C) on an instant-read thermometer if you want to be sure.

Step 4: Fill and Bake the Pie

Place your blind-baked crust on a rimmed baking sheet and pour the warm filling right in. The high heat at the start helps the crust set quickly. Slide the sheet into the 425°F (220°C) oven and immediately lower the temperature to 350°F (175°C).

Bake for 40 to 50 minutes. The pie is done when the edges are puffed and set but the center still wobbles like soft Jell-O when you gently nudge the pan. If the crust edges brown too fast, cover them loosely with foil. Cool the pie on a wire rack for at least 2 hours; the residual heat will finish setting the center without cracking.

Step 5: Cool and Slice the Pie

Let the pie cool completely, then slice it with a sharp, thin knife wiped clean between cuts. The filling will be dense and creamy, and the gluten-free crust will break into crisp, buttery shards.

Serve at room temperature or chilled, with a cloud of whipped cream if you like. That first wedge, with its clean edge and deep orange glow, always gets a little round of applause.

Tips for the Best Gluten Free Pumpkin Pie

Keep every ingredient for the crust as cold as possible, from the flour to the butter to the water. Warm butter melts before baking and leaves you with a greasy, tough crust.
Use canned pumpkin puree, not pumpkin pie filling, to control the spice level and texture. Fresh pumpkin holds more water and makes the filling looser.
Roll the dough between parchment instead of on a floured counter. It stops the delicate gluten-free dough from cracking and saves you from adding extra flour that would dry it out.
Let the pie cool completely before slicing so the filling firms up. Even an hour in the fridge before serving gives you picture-perfect wedges.

Follow this two-temperature baking method for the best texture:

Oven Temp	Approximate Time	What to Watch
425°F (220°C)	15 minutes	crust edges just golden
350°F (175°C)	40 to 50 minutes	filling edges puffed, center jiggles

Storing Leftover Pumpkin Pie

Refrigerate: covered loosely with plastic or foil for up to 4 days. The crust stays crisp if you store it in a container with a dry paper towel on top.
Serve cold: right from the fridge for a firmer, almost cheesecake-like texture, or let it sit out for 20 minutes to take the chill off.

Frequently Asked Questions

Can I make this pie dairy-free?

Yes. Swap the evaporated milk for full-fat canned coconut milk and use a good dairy-free butter stick in the crust. The coconut flavor is subtle behind the spices.

Why did my gluten-free crust shrink?

The two main culprits are not chilling the dough long enough and stretching it into the pan. Press it in gently without tugging, and give it a full 30 minutes in the fridge.

Can I use fresh pumpkin?

You can, but the filling will be thinner. Roast and puree fresh pumpkin, then drain it in a cheesecloth for an hour so the extra liquid does not water down the pie.

Do I have to blind bake the crust?

Yes, for a gluten-free pumpkin pie blind baking is not optional. Without it the bottom stays doughy, because the filling is very wet and the crust needs a head start.