Gluten Free Pumpkin Pie

This gluten free pumpkin pie recipe is incredibly flavorful and cozy! It features a buttery, flaky pie crust and smooth creamy filling. This homemade pie is perfect for the fall season, Thanksgiving, Christmas, family dinners and more!

Why You’ll Love This Recipe

• This gluten free pumpkin pie is classic and nostalgic.
• The gluten free pie crust is buttery and flaky.
• The texture is exactly like the traditional pie. You will also love this Healthy Pumpkin Pie!
• Great for family gatherings, holidays and birthdays.
• Delicious served with this Gluten Free Apple Pie or this Sweet Potato Pie!
• The filling is so smooth and creamy.
• The flavors are warm, cozy and great for autumn.
• This recipe is gluten free and nut free!
• Check out these Paleo Pecan Pie Bars for another sweet treat.

Ingredients & Substitutions

These are the main ingredients and substitutions for gluten free pumpkin pie. Scroll down to the recipe card for full ingredients list and instructions.

For the pie crust, use gluten free 1 to 1 flour. I do not advise using almond flour, coconut flour, cassava flour or oat flour. King Arthur Flour and Bob’s Red Mill gluten free flours work really well.

A little granulated sugar adds some sweetness. To make this refined sugar free, use coconut sugar. The pie crust color may be a little darker.

A pinch of sea salt is optional.

Use cold unsalted butter straight from the fridge. Do not use softened, melted or room temperature butter. Cut into 1 inch sized cubes.

Cold water helps thin out the dough. Use cold water.

Use canned pumpkin purée, not pumpkin pie filling. A standard size can is 15 ounces.

Three eggs go into the filling. This recipe will definitely not work with vegan eggs, flax eggs or chia eggs. Please do not try to make this recipe vegan.

Canned coconut cream helps add creaminess. Coconut cream can usually be found in the Asian aisle or baking aisle. If desired, it can be replaced with creamer or sweetened condensed milk.

Vanilla extract adds a great warmth.

Pumpkin pie spice adds the fall flavor! If desired, replace with cinnamon.

A little brown sugar adds sweetness to the filling. I have not tried this with coconut sugar. It should work, but may be a little more gritty in texture.

Taste & Texture

This gluten free pumpkin pie is warmly spiced and just sweet enough. It is not overly sweet. The crust is buttery. The coconut milk helps offset the pumpkin. This filling does not taste like coconut.

The crust is buttery and flaky. The filling is creamy!

How to Make

Step 1

First, make the pie crust. Add gluten free flour, sugar and salt to a food processor. Pulse twice.

Step 2

Add in cubed cold butter and cold water. Process until crumbly. Mixture should stick together when pinched between fingers.

Step 3

Remove dough from processor. Form into a ball. Wrap in plastic wrap and refrigerate 1 hour.

Step 4

Preheat oven to 425 degrees Fahrenheit. Spray a pie plate with nonstick spray.

Step 5

Remove dough from fridge. Roll out on a floured surface with a floured rolling pin. Repair any cracks with fingers.

Step 6

Gently transfer to a pie plate. Crimp edges with fingers.

Step 7

Then, make filling. Add eggs to a bowl and whisk vigorously for 1 minute.

Step 8

Add in the pumpkin purée, canned coconut milk and vanilla extract. Stir to combine.

Step 9

Add in pumpkin pie spice and brown sugar. Stir to combine.

Step 10

Pour the filling into the pie crust. Cover edges of pie crust with tin foil or pastry shield.

Step 11

Bake for 15 minutes at 425 degrees Fahrenheit. Without opening oven, lower oven temperature to 350 degrees Fahrenheit. Bake for another 45 to 50 minutes or until middle is just barely jiggly.

Step 12

Remove from oven. Allow pie to fully cool (at least 2 to 3 hours) before slicing into.

Expert Tips & Tricks

Follow step by step photos above for reference.

Read this Gluten Free Pie Crust blog post to help you with your crust.  That recipe makes 2 pie crusts. Cut it in half for this pumpkin pie.

Use cold butter right from the fridge.  Use cold water, not room temperature.

The pie dough must chill for at least 1 hour.

Use a floured surface and floured rolling pin to roll out the pie dough.  It will probably crack, so repair with your fingers. It repairs easily.

For the filling, use canned coconut cream. If desired, replace with sweetened condensed milk or creamer.

Use pastry shield or tin foil to cover the pie crust edges.  This helps prevents burning.

Bake pie until barely wiggly in the middle.  It will firm up slightly once fully cooled.

Dairy Free Pumpkin Pie

To make this pumpkin pie dairy free, replace butter with dairy free butter sticks.

I recommend Earth Balance butter sticks.

Otherwise, this pumpkin pie is dairy free.

How to Serve & Store

Serve gluten free pumpkin pie once fully cooled.

This pie goes well with whipped cream, a drizzle of chocolate sauce or vanilla ice cream.

Store leftovers covered in the fridge.

This pie can be frozen for up to 1 month.

Frequently Asked Questions

You May Also Like

• Paleo Pumpkin Pie
• The Best Paleo Pie Crust
• Paleo Maple Pecan Cookies
• Sweet Potato Blondies
• Vegan Snickerdoodles

If you make this gluten free pumpkin pie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Gluten Free recipes.

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