Easy Gluten-Free Pumpkin Pie Recipe

This homemade Gluten-Free Pumpkin Pie recipe is the perfect addition to your Thanksgiving lineup. With its creamy, spiced filling and perfectly flaky crust, this pie brings all the holiday warmth and flavor without any gluten!

Here’s a little secret—I didn’t try pumpkin pie until my late 30s! For some reason, I’d convinced myself I wouldn’t like it. But wow, was I wrong!

The first time I tasted this classic recipe was when I made it for Thanksgiving. Since I had nothing to compare it to, I had to rely on my pumpkin-pie-loving husband’s opinion. And he loved it! Now, I do too, and this pie has become a staple during the holiday season, right alongside my Pear And Apple Galette. 

This recipe is incredibly easy to make, especially if you make the flaky crust in advance. One of the best parts is nobody will even know it's gluten-free!

If you are looking for more dishes to round out your Thanksgiving menu, check out my Truffle Mashed Potatoes, Maple Roasted Brussels Sprouts, and Cottage Cheese Mac And Cheese.

Ingredients

• Homemade Gluten-Free Pie Crust:  I highly recommend making my Gluten-Free Pie Dough in advance to save time. The recipe is so simple and tastes incredible. If you are in a pinch you can use a store-bought crust, but it won't be the same!
• Eggs: The key to flavorful cooking, and baking is using high-quality ingredients. Opt for organic pasture-raised eggs. You know they are good quality when the egg yolks are bright orange rather than yellow.
• Pumpkin Purée: Look for organic canned pumpkin puree, where the only ingredient listed in organic pumpkin! Don't get this confused with pumpkin pie filling, which contains added colors and sugar.
• Coconut Sugar: I'm a huge fan of coconut sugar since it's minimally processed. It's a great way to add sweetness without using cane sugar.
• Cream: The cream adds a nice richness and helps with the creaminess of the pumpkin filling. If you can't find organic heavy cream, you can use grass-fed whole milk.
• Sea Salt: Salt helps bring out all the flavors in the dessert.
• Pumpkin Pie Spice: As a shortcut, I love using Simply Organics pumpkin pie spice. If you don't have a premade spice mix, you can make your own by combining cinnamon, ground cloves, nutmeg, and ginger.
• Potato Starch: This helps the filling thicken so you don't end up with a soupy pie. If you don't have potato starch tapioca starch or even gluten-free flour will work.
• Vanilla Extract: Vanilla provides a warmth and subtle sweetness. You can also use vanilla bean paste instead.

See the recipe card for full information on ingredients and quantities.

How To Make Gluten-Free Pumpkin Pie

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Remove your pie crust from the fridge. Let it rest for 10-15 minutes, and preheat your oven to 375 degrees f. 

Step 2. Rolling Out The Dough: Place the dough on a lightly floured work surface or lightly floured piece of parchment paper. You can also place the dough between two sheets of parchment paper to ensure it won’t stick and will transfer easily to your pie plate. Using a rolling pin, gently roll the dough out, starting at the center and working your way out, until it is roughly 12 inches in diameter. You will want the dough to be 1-2  inches larger than your pie dish.

Step 3. Transferring The Dough: Carefully flip the dough into your pie pan and remove the parchment paper. Smooth the dough into the bottom and sides of the pan, trimming and crimping the edges for a neat finish. Using a fork, gently poke a few holes in the bottom of the pie crust.

Step 4. Blind Bake: Place a large sheet of parchment paper inside the unbaked crust. Fill it with pie weights or dry beans and make for 10 minutes. Once done, remove the crust, and set it aside.

Step 5. Beat The Eggs: Add the eggs, coconut sugar, and pumpkin puree to the base of your stand mixer and beat on low until smooth and combined.

Step 6. Make The Filling: Next, add the cream, sea salt, pumpkin pie spice, potato starch, and vanilla. Mix on low until well combined and smooth.

Step 7. Fill And Bake: Place your pie dish on a baking sheet. Gently pour the creamy filling into the cooled pie crust and level with a spatula if needed. Place your baking sheet in the oven and make for 40-50 minutes or until the crust has set. You can check for doneness by giving the pie a gentle wiggle. The center may jiggle a little bit which is totally fine. It will continue to set up as it cools. 

Step 8. Cool: Remove the pie from the oven and allow it to cook on the counter for 3-4 hours. Top with whipped cream if you desire.

Serving Suggestions For Gluten-Free Pumpkin Pie

• Toppings: Serve with vanilla ice cream or top with homemade whipped cream. You can whip up some of your extra heavy cream with a little coconut sugar and vanilla extract.
• Additional Desserts: Prepare a dessert buffet and serve it alongside other delicious holiday desserts like Gluten-Free Apple Cobbler, Pear, Apple Galette, Mini New York Cheesecakes, or Mixed Berry Galette.
• Beverages: Pair with a Maple Latte, Pumpkin Spiced Latte, or your favorite coffee or tea.

Storage And Reheating

• Storage: Once the pie cools, place it in an airtight container and store it in the fridge for 3-4 days.
• Freezing: Allow it to cool completely. Once it's at room temperature you can cover it with plastic wrap then aluminum foil and store it in the freezer for up to 1 month.
• Reheating: Remove it from the fridge and serve cold or at room temperature.