Cooking and Serving: 26 minutes | 8 slices pie
Ingredients
Ingredient substitutions | How to make gluten free pumpkin pie
Description
Prep Time: 25 minutes | Cook Time: 1 hour hr | Total Time: 26 minutes | Servings: 8 slices pie
Ingredients
Ingredient substitutions
Expert tips
How to make gluten free pumpkin pie
Instructions
FILLING INGREDIENTS EXPLAINED
For full ingredient details, including amounts and how to make the pie, please.
FILLING INGREDIENTS EXPLAINED
For full ingredient details, including amounts and how to make the pie, please.
Notes
* Pumpkin puree – You’ll only need 11 ounces of puree for this recipe, and a
standard can is 15 ounces, so be sure to measure out just what you need. Use
the rest of the puree to make a half recipe of my gluten free pumpkin muffins
free pumpkin bread in
one of those little mini loaf pans!
* Eggs – Adds richness and structure to create the backbone of the custard
* Evaporated milk – Adds flavor with less moisture than regular milk. For an
even richer pie, use half-and-half or heavy whipping cream in its place.
* Butter – Adds moisture and rich, buttery flavor.
caramel flavor. For more depth of flavor, replace 2 tablespoons of the brown
sugar with 2 tablespoons of pure maple syrup.
* Pumpkin pie spice – The classic fall spice combination or cinnamon, ginger,
allspice, cloves and nutmeg that provides the aroma of what we think pumpkin
tastes like (but it does only faintly). Buy a tin of it from the store, or
make pumpkin pie spice at home.
* Gluten free flour – Helps thicken the filing and set the custard so it slices
cleanly. As long as it has very finely ground flours, almost any gluten free
flour blend you like will work here since there’s so little of it.
Whole uncut pie with orange filling and browned crust out of pie dish on gray
INGREDIENT SUBSTITUTIONS
For the pumpkin pie filling, instead of regular evaporated milk, use dairy free
half and half or canned light coconut milk. In place of regular butter, use
block-style vegan butter like Miyoko’s Creamery or Melt brand. For a dairy free
pie crust, follow the substitution instructions in the pie crust recipe
In place of the 3 eggs in the filling, you can try Bob’s Red Mill’s egg
replacer, JustEgg liquid egg replacer, or 1 1/2 tablespoons plain Greek-style
yogurt or sour cream and 2 teaspoons cornstarch per egg.
Exchange the pumpkin puree for an equal amount of roasted sweet potato puree.
Wash, dry, and pierce 3 medium sweet potatoes with a fork to release steam. Bake
on a baking sheet at 375°F for about 1 hour, or until the skin loosens and the
flesh is very soft. Remove and discard the skin and puree in a blender or food
processor until smooth. Measure out 11 ounces and proceed with the recipe as
If you’re short on time or just not in the mood to make a classic gluten free
pie crust, consider these alternatives:
* Crustless pumpkin pie: Grease the bottom and sides of your pie plate fully,
and skip the crust. Make sure the custard is chilled until fully set before
* Store-bought solutions: They can be a great time-saver and taste surprisingly
* Use a gluten free graham cracker crust
your own using our recipe, or look for a store-bought one, like the one sold
Whether you’re using a homemade or store-bought crust, don’t forget to parbake
it. That just means to
half-bake it without the filling first. It keeps your crust crisp even when it’s
covered in a liquid filling.
KEEP YOUR PIE CRUST FROM BURNING
If you’re using a glass pie dish and you notice the pie crust getting dark at
after about 30 minutes total baking time, wrap the bottom of the pie pan with a
bit of aluminum foil, and cover the visible crust around the edges, too to slow
down the heat absorption to those areas.
For the cleanest edges, slice the pie into wedges when it’s very cold. But for
the best experience of the flaky pie crust, let the slices sit at room
temperature for 15 to 30 minutes before serving.
HOW TO MAKE GLUTEN FREE PUMPKIN PIE
Full instructions are in the recipe card. Here’s a visual overview of how to
make the pie the right way, including the reasons for each step:
Prepare the pie crust, including parbaking it (a partial bake of just the crust)
until it’s just beginning to brown and it’s set. This keeps it from getting
soggy when you fill it.
Be sure to cover the bottom and sides of the crust with ceramic pie weights (or
dried beans) to keep it from shrinking or puffing up as it parbakes.
Raw shaped pie crust in white pie plate lined with brown parchment paper and
filled with white round pie weights.
Same pie crust parbaked with light brown edges in same pie plate without lining
Make the filling. Whisk together the wet ingredients (pumpkin puree, evaporated
milk or cream, melted butter and eggs) until smooth. Add the brown and white
sugars, pumpkin pie spice, salt, and a bit of gluten free flour, and whisk until
Make sure your ingredients are all at the right temperature so they combine
fully. A smooth filling without any lumps will bake into a smooth custard and
Hand holding small bowl of beaten eggs being ready to pour into round metal
mixing bowl with orange mixture and metal whisk.
Round metal mixing bowl with light orange liquid with white and brown powder on
top about to be whisked in.
Same mixing bowl with darker orange liquid filling mixture with metal whisk
Pour the filling into the partially baked crust, and smooth the top. Bake first
at 375°F to help the crust brown fully and the filling rise. Reduce the oven
temperature and finish baking at 350°F until done for a fully set, evenly baked
custard that isn’t overbaked.
It’s done but not overbaked when it appears set in the center and sort of sways
instead of loosely jiggles when it’s moved side to side.
Let cool to room temperature, then chill in the refrigerator until set, about 1
1/2 hours. That’s how you get nice clean slices.
Parbaked pie crust in white pie plate with raw orange colored custard mixture.
Fully baked dark orange pumpkin pie filling in brown pie crust.
Side view of pie crust filled with pumpkin pie filling, outside pie plate.
Store the finished pie, covered tightly with plastic wrap that doesn’t touch the
top of the filling, in the refrigerator for up to 3 days. If condensation forms
on the pie after refrigeration, gently dab it with a paper towel.
Wrap leftover individual slices
For longer storageThis pie can be baked completely ahead of time, cooled
completely, then covered tightly with plastic wrap and frozen until you’re ready
Defrost it in the refrigerator overnight, and then allow it to sit on the
counter for at least 30 minutes before slicing and serving. The pumpkin (or
sweet potato) custard filling will still be smooth, and the crust as flaky as
Is canned pumpkin gluten free?
Yes, most brands of canned pumpkin puree are gluten free because they contain
nothing more than pumpkin. However, you should always double-check product
labels to be sure the can you’re picking up is safe.
Are pumpkin pie filling and pumpkin puree the same thing?
No, canned pumpkin pie filling and pureed pumpkin are different things.
Pumpkin pie filling is reduced, sweetened, and spiced pumpkin that’s ready to
pour into a crust and bake. Pureed pumpkin is simply 100% pure pumpkin. There’s
no sugar or spice, so you need to add your own when making a pie.
Can I double this recipe and make a larger pumpkin pie?
This pie recipe isn’t designed to be baked in a larger pan, but we also have a
recipe for gluten free pumpkin slab pie that you can use for feeding a big crowd
of pumpkin-lovers! The photo for that pie is just below.
Can I make this pie with a premade crust?
Absolutely! If you’d like to save time, there’s nothing wrong with using a
prepared gf pie crust from the store. Just be absolutely certain that it’s
Can I make this pumpkin pie filling with less sugar?
You can try reducing the amount of sugar in the filling slightly, but sugar is
not just for sweetness. It’s also for texture and bulk.
Give it a slight shake and take note of the center. If the center jiggles in a
controlled way, your pie is ready. The pie will firm up completely once cooled
side view of triangular slice of gluten free pumpkin pie on cream plate with
fork with tan cloth in background
Smooth, creamy and rich, this classic recipe for gluten free pumpkin pie is the
very best way to dress up your holiday table. Make it with a pumpkin filling, or
even as a sweet potato pie. The choice is yours!
Overhead view of a pumpkin pie with 8 slices
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GLUTEN FREE PUMPKIN PIE RECIPE
Prep Time: 25 minutes mins
Cooling and chilling time: 2 hours hrs 45 minutes mins
gluten free pumpkin pie on small cream plate with fork
Bake this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you’re
craving that rich, warm, smooth flavor of pumpkin.
* 9-inch round pie plate
* 1 recipe Gluten Free Pie Crust
* 11 ounces (308 g) canned pumpkin puree, or roasted sweet potato puree (See
* 3 (150 g (weighed out of shell)) eggs, at room temperature
* 10 fluid ounces evaporated milk, or heavy whipping cream (or half of each),
* 3 tablespoons (42 g) unsalted butter, melted and cooled briefly
* ¾ cup (164 g) packed light brown sugar
* ¼ cup (50 g) granulated sugar
* ½ teaspoon kosher salt
* 2 teaspoons pumpkin pie spice
* 2 tablespoons (18 g) all purpose gluten free flour blend
(any all purpose blend with superfinely ground ingredients, with or without
PREPARE THE PIE CRUST.
* Prepare the pie crust according to the recipe instructions in a standard
9-inch or 10-inch round pie pan, including chilling the crust until firm (at
* Pierce the bottom of the pie crust all over with the tines of a fork. Place a
sheet of parchment paper on top of the raw crust and cover the bottom of the
crust with pie weights or dried beans.
* Place in the center of the preheated oven and bake until the crust is lightly
golden brown on the edges, about 10 minutes.
* Once the crust is done parbaking, remove it from the oven and allow it to sit
for a couple of minutes before removing the parchment paper and pie weights.
* Keep the oven temperature at 375°F.
* In a large bowl, place the pumpkin or sweet potato puree, eggs, milk or
cream, and melted butter, and whisk vigorously to beat the eggs and combine
the mixture very well.
* The mixture should be smooth, and will be quite thin if you used evaporated
milk, thicker if you used heavy whipping cream.
* Add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour
* Whisk the mixture until just combined.
* If you used evaporated milk, the mixture will be relatively thin. If you used
heavy whipping cream, the mixture will be thicker and creamier.
FILL THE CRUST AND BAKE THE PIE.
* Pour the prepared filling into warm crust, and smooth it into an even layer.
* Return the crust to the oven and bake for 15 minutes at 375°F.
* Reduce the heat of the oven to 350°F and bake until the edges are puffed and
set, and the center jiggles only slightly and in a controlled, rather than a
loose, way when the pie is shaken from side to side (about another 25
* Remove from the oven and place the pie plate on a cooling rack.
* Allow the pie to cool for at least 45 minutes or until cool to the touch
before covering tightly with plastic wrap and placing in the refrigerator to
chill until firm (about 1 1/2 hours).
* Remove the pie from the refrigerator and slice it into wedges while cold.
Allow slices to sit at room temperature for 30 minutes before serving.
How to make sweet potato puree.
To make the sweet potato puree, wash and pierce 3 medium (or 5 small) sweet
potatoes with a fork.
Place them on a baking sheet and bake, at 375°F, until the skin loosens and the
flesh is very soft (anywhere from 30 minutes to an hour or more, depending upon
the size of the potatoes).
Allow the sweet potatoes to cool until they can be handled, and peel the skin
Place the roasted sweet potato flesh in a food processor fitted with the steel
blade, and process until smooth.
Fat: 0.2g | Cholesterol: 83mg | Sodium: 218mg | Potassium: 247mg | Fiber: 1g |
Sugar: 31g | Vitamin A: 6376IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Classic Gluten Free Pumpkin Pie or Sweet Potato Pie (2 recipes in 1!), Step by
A slice of pumpkin pie with whip cream on a white plate
Gluten free pumpkin slab pie sliced overhead image
free pumpkin slab pie to feed a crowd!