Gluten-Free Pumpkin Pie 🎃🥧✨ Silky, Spiced, and Completely Wheat-Free

ByKarl S

This pie proves that skipping gluten doesn’t mean skipping flavor or texture. The crust is buttery and crisp, while the filling stays luxuriously smooth with all the warm pumpkin spice notes you expect from a holiday classic.

Ingredients (Makes 1 standard 9-inch pie)

For the gluten-free crust

  • 1½ cups gluten-free all-purpose flour blend (with xanthan gum)
  • ½ tsp salt
  • 1 tbsp sugar
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 2–3 tbsp ice water

For the filling

  • 1 (15 oz) can pure pumpkin purée
  • ¾ cup brown sugar (light or dark)
  • 2 large eggs
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tsp vanilla extract

To serve

  • Whipped cream (or coconut whipped cream for dairy-free)
  • Cinnamon or pumpkin pie spice for garnish

Instructions

Step 1: Make the crust

  • In a bowl, whisk together gluten-free flour, salt, and sugar.
  • Cut in cold butter until mixture looks like coarse crumbs.
  • Stir in beaten egg and ice water, adding water gradually until dough comes together.
  • Shape into a disc, wrap, and chill for at least 30 minutes.

Step 2: Roll and prep

  • Preheat oven to 375°F (190°C).
  • Roll dough between two sheets of parchment to about 12 inches.
  • Fit into a 9-inch pie dish, trimming and crimping edges.
  • Chill while making the filling.

Step 3: Make the filling

  • In a large bowl, whisk pumpkin, sugar, eggs, cream, spices, salt, and vanilla until smooth.

Step 4: Fill and bake

  • Pour filling into chilled crust.
  • Bake 50–60 minutes, or until center is just set but still slightly wobbly.
  • Cover edges with foil if they brown too quickly.

Step 5: Cool and serve

  • Cool at least 2 hours before slicing.
  • Serve with whipped cream or coconut cream and a sprinkle of spice.

Flavor Variations

  • Add 2 tbsp maple syrup for deeper sweetness
  • Use almond flour in the crust for a nutty twist
  • Swap cream for coconut milk for a dairy-free version
  • Stir in 1 tbsp bourbon for a grown-up flavor boost

Pro Tips

  • Roll dough between parchment to prevent sticking and breaking
  • Chill crust before baking to help it hold its shape
  • Slight wobble in the center is perfect — it will set as it cools
  • Bake on a lower oven rack for a crisp bottom crust

Final Thoughts

Gluten-Free Pumpkin Pie keeps all the warm, nostalgic flavors of the holiday classic but makes it accessible to everyone at the table. Buttery crust, velvety filling, and zero compromises on taste or texture.

Bake it. Slice it. Watch it disappear. 🎃🥧✨

🎃 All-Purpose Pumpkin Recipes 🎃

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