If you've been missing that classic, cozy slice of pumpkin pie since going gluten free, I have got you covered! This creamy, spiced gluten free pumpkin pie has all the comforting flavors you love minus the gluten.

Pumpkin pie on a white plate with pumpkin seeds scattered around it.

Pumpkin pie is the heartbeat of the holiday table and one that is so nostalgic to my family. This gluten free version captures every bit of that classic flavor while keeping things wholesome and accessible for everyone at the table.

This gluten free pumpkin pie starts out using my easy Gluten Free Pie Crust that practically dissolves as you bite it. The texture of the pie is dreamy, so velvety and tender. Each slice is creamy, lightly sweet and warmly spiced.

Whether it's Thanksgiving, Friendsgiving or a chilly fall weekend, this gluten free pumpkin pie is a dessert that never fails. It pairs beautifully with whipped cream, an Apple Cider Float or even a scoop of Honey Vanilla Ice Cream for a festive and tasty touch.

Looking for more pumpkin recipes? Try this Pumpkin Spice Eggnog, Gluten Free Pumpkin Cheesecake Cookies or these No Bake Pumpkin Spice Bites.

WHY YOU'LL LOVE THIS RECIPE

Perfectly spiced: Cinnamon, nutmeg, ginger and clove blend into a cozy, fragrant filling that tastes like fall in every bite.

Flaky Gluten Free Pie Crust: So simple, it's made from scratch. Buttery, crisp and tender without the gluten.

Simple, wholesome ingredients: No fillers or shortcuts, just pure real food.

Make ahead friendly: Bake it a day in advance and chill for a stress free holiday dessert.

INGREDIENTS + SUBSTITUTIONS

Gluten free pie crust: Use this homemade Gluten Free Pie Crust or your own favorite store bought one.

Pumpkin puree: I recommend using canned pure pumpkin puree and not pumpkin pie mix for the best flavor and results.

Sweetened condensed milk: Gives the pie the custard texture and creaminess. If wanting to make dairy free, use coconut unsweetened milk.

Eggs: Binds and holds the pie together.

Vanilla extract: Vanilla and pumpkin tastes wonderful together.

Spices: Cinnamon, nutmeg, clove and ginger to give the pie that warm flavor.

Scroll down to the recipe card below for quantities used.

HOW TO MAKE GLUTEN FREE PUMPKIN PIE

Step 1: Prepare the homemade pie crust (or store bought)

A pie crust in a pie pan on white background.

Step 2: Preheat the oven and make the pie filling

Bowl with pie filling ingredients in it with a whisk

Step 3: Fill and bake

Pumpkin pie filling in pie crust ready to bake.

Step 4: Let cool and serve

Gluten free pumpkin pie with slice missing on a white background with pumpkin seeds scattered around it.

EMILY'S TIPS

Blind bake your crust. If you are using my homemade Gluten Free Pie Crust or even a store bought one, pre-baking for 10 minutes prevents a soggy bottom and keeps the crust crisp and golden.

Use room temperature ingredients. This helps the filling blend smoothly without lumps.

Use pure pumpkin puree. Skip the "pumpkin pie mix" in fact, please don't use that at all. You will have better control over the sweetness and spices using just the pure pumpkin puree.

Don't overmix. Like baked goods, mix until just the filling is combined to keep it creamy, not airy.

Watch for the wobble. The center should jiggle slightly when done and will finish setting as it cools.

Cool slowly. Let the pie cool at room temperature before chilling to prevent condensation.

Don't rush the chill time. Refrigerate this pumpkin pie for at least 4 hours (preferably overnight) for clean, beautiful slices.

SERVING SUGGESTIONS

This gluten free pumpkin pie is great to enjoy at your Thanksgiving and Christmas holiday celebrations. It's the perfect dessert to have after this Dutch Oven Turkey Breast or this Slow Cooker Citrus Honey Ham.

There have been many birthday's that we have celebrated with a simple pumpkin pie.

You can also enjoy with other holiday desserts like this Gluten Free Apple Crisp or Gluten Free Sweet Potato Pie.

Gluten free pumpkin pie on white plate with five slices cut.

STORAGE + REHEATING

Refrigerate: Store covered in the fridge for up to 4 days. Before storing, make sure that it is already cooled to avoid condensation.

Freeze: Cool completely, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating: Serve cold or at room temperature. If you want to warm it back up, place in a 300 degree F oven for 10-15 minutes.

RECIPE FAQ'S

Can I make this pie ahead of time?

Yes! It tastes even better the next day but make sure to refrigerate after cooling.

Do I need to blind bake the crust?

Yes, especially for gluten free crusts where you are making from scratch or store bought. It keeps them flaky.

Can I use real pumpkin instead of canned?

Yes! But make sure to drain or strain any excess water from the fresh pumpkin so your pie doesn't end up soggy.

How do I prevent cracks on top of the pie?

Avoid overbaking by taking it out when the center is still slightly jiggly.

What are the best toppings for the pie?

Whipped cream and Vanilla Ice Cream are always my personal favorites. You can also top with toasted pumpkin seeds (as pictured), cinnamon sugar or a dollop of vanilla yogurt.

Gluten free pumpkin pie on a white plate with slices cut

I hope you give this Gluten Free Pumpkin Pie a try! If you do give this recipe a try, please let me know!

Leave a comment with a 5 star rating below. Your reviews and ratings help support Emily’s Wholesome Kitchen and make it possible for me to continue to create the best recipes you know and love.

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Gluten Free Pumpkin Pie

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Author: Emily
Total Time: 70 minutes
Yield: 8 1x
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

1 gluten free pie crust
1 (15oz) can pure pumpkin puree
1 (14oz) can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
½ tsp ground ginger
⅓ tsp all spice
1 tsp vanilla extract

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Instructions

Preheat the oven to 425 degrees F. Prepare your homemade gluten free pie crust or use a store bought one and flash bake for 10 minutes.
In a large bowl, combine the pumpkin puree, sweetened condensed milk, and eggs. Whisk until smooth.
Stir in the ground cinnamon, ginger, all spice and vanilla extract until combined and smooth.
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 350 degrees F and continue baking for an additional 35 to 40 minutes, or until a knife inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool on a wire rack. Then let chill for minimum 4 hours but ideally overnight for best results. You can also serve warm, if preferred.

Notes

Blind bake the pie crust before filling to keep the crust from becoming soggy.
Use pure pumpkin puree not pumpkin pie mix.
The center is done when there is a slight jiggle.
Let chill before serving.
Storage: Store covered in the fridge for up to 4 days.
Freezing: Let cool completely, wrap tightly in plastic wrap then place in a freezer safe bag for up to 2 months.
Reheating: You can gently re-warm slices in a 300 degree F oven for 10-15 minutes.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American