Easy Classic Gluten-Free Pumpkin Pie

Thanksgiving isn’t complete without pumpkin pie. When you eat gluten-free, a slice of pie is one thing you shouldn’t have to skip. This gluten-free pumpkin pie is creamy, perfectly spiced and made with simple pantry ingredients. It tastes just like the classic recipe on the back of the can.

I make this every year for our gluten-free Thanksgiving dinner, and it’s always the first dessert gone. You only need about 10 minutes of hands-on time, and the oven does the rest.

Table of contents

• What is Gluten-Free Pumpkin Pie?
• Why You’ll Love This Recipe
• Ingredients Notes
• How to Make Gluten-Free Pumpkin Pie
• Tips for making Classic Gluten-Free Pumpkin Pie:
• Variations of Pumpkin Pie
• Frequently Asked Questions
• What to Serve with Pumpkin Pie
• Storage Tips
• More Dessert Recipes

What is Gluten-Free Pumpkin Pie?

Gluten-free pumpkin pie is a classic custard pie made with pumpkin puree, eggs, evaporated milk, sugar and warm spices, baked in a gluten-free pie crust. The filling is naturally almost gluten-free, so the key swaps are the crust and using gluten-free flour to help it set.

Why You’ll Love This Recipe

• 10 minutes of prep, 50 minutes in the oven.
• Classic flavor with pumpkin pie spice and evaporated milk.
• Works with a gluten-free pastry crust or a gluten-free graham cracker crust.
• Make it a day ahead to free up Thanksgiving.
• Freezer-friendly for up to 2 months.

Ingredients Notes

• Granulated sugar: Sweetens the filling and helps it set.
• Gluten-free all-purpose flour: Just 1 tablespoon keeps the custard from weeping.
• Pumpkin pie spice: The classic blend of cinnamon, ginger, nutmeg, and cloves.
• Salt: A pinch brings out the pumpkin flavor.
• Canned pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
• Eggs: Set the custard. Beat them before adding.
• Evaporated milk: Makes a rich, creamy filling that sets beautifully.
• Gluten-free pie shell: Use a store-bought gluten-free crust, your favorite homemade gluten-free crust, or a gluten-free graham cracker crust.

How to Make Gluten-Free Pumpkin Pie

1. Preheat. Heat the oven to 450°F.
2. Mix the dry ingredients. In a large bowl, whisk together the sugar, GF flour, pumpkin pie spice, and salt.
3. Add the wet ingredients. Whisk in the pumpkin, beaten eggs, and evaporated milk until smooth.
4. Fill the crust. Pour the filling into the prepared gluten-free pie shell.
5. Bake hot, then lower the heat. Bake at 450°F for 10 minutes. Reduce the oven to 350°F and bake for 40 more minutes, until the center is just set and a toothpick comes out clean.
6. Cool and chill. Cool on a wire rack for 1 hour, then refrigerate for 3 to 4 hours until fully set.
7. Serve. Slice and top with whipped cream.

Tips for making Classic Gluten-Free Pumpkin Pie:

Look for a slight jiggle. The center should wobble a little, like gelatin, when it’s done. It finishes setting as it cools.

Protect the crust. GF crusts brown fast. Cover the edges with foil or a pie shield after the first 10 minutes.

Prevent cracks. Don’t overbake, and cool the pie slowly at room temperature before chilling.

Avoid a soggy bottom. Bake the pie on the lowest oven rack.

Make it richer. Swap half the evaporated milk for heavy cream.

Variations of Pumpkin Pie

• Crustless: Bake the filling in a greased pie dish and start checking at 35 minutes.
• Dairy-free: Use full-fat canned coconut milk instead of evaporated milk.
• Brown sugar: Swap half the white sugar for brown sugar for a caramel note.
• Spice swap: Use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves instead of pumpkin pie spice.
• Cake version: Love pumpkin pie but want something different? Try my Pumpkin Pie Cake (Gluten-Free).

Frequently Asked Questions

The filling is almost naturally gluten-free, but traditional crusts use wheat flour. Use a gluten-free crust and GF flour in the filling to make it completely gluten-free.

The edges will be set and the center will jiggle slightly. A toothpick inserted about 1 inch from the center should come out clean.

It was overbaked or cooled too fast. Pull it when the center still jiggles, and cool it on the counter before refrigerating.

Yes, and it’s actually better that way. Bake it 1 to 2 days ahead and keep it covered in the fridge.

Yes. It’s a custard pie made with eggs and milk, so refrigerate it within 2 hours of baking.

Yes. Wrap the cooled pie tightly and freeze it for up to 2 months. Thaw it overnight in the fridge.

What to Serve with Pumpkin Pie

• Homemade whipped cream or vanilla ice cream.
• A drizzle of caramel sauce and chopped pecans.
• Coffee, or something from my 10 Best Homemade Hot Chocolate Recipes.
• A dessert spread with Gluten-Free Pecan Rum Cake and Gluten-Free Pecan Sandies.
• After a full gluten-free Thanksgiving dinner.

Storage Tips

• Fridge: Cover and store for up to 4 days.
• Freezer: Freeze whole or in slices for up to 2 months. Thaw in the fridge overnight.
• Serving: Pumpkin pie is best served chilled or at room temperature. There’s no need to reheat it.

This easy classic gluten-free pumpkin pie brings all the holiday flavor with none of the gluten. Bake it the day before, add a big dollop of whipped cream, and enjoy. Want more pumpkin? Try my Gluten-Free Pumpkin Cake or Gluten-Free Pumpkin Pancakes for the morning after.

More Dessert Recipes

• 

  No Bake Spider Pudding Pie (Gluten-Free Options)

• 

  Crockpot Apple Cobbler (Gluten-Free)

• 

  Gluten Free Chocolate Chip Cookies with Pantry Staples

• Pecan Cream Cake (Gluten-Free Optional)