Easy Homemade Gluten-Free Pumpkin Pie

It is fall and officially pumpkin season!! Making a pumpkin pie with my super flaky crust is a fun way to make a classic Thanksgiving dessert. The combination of textures and flavors makes every bite delicious, and you’ll love how easy it is to make. It’s a delicious way to celebrate the season!

The creamy filling bakes to perfection and is full of pumpkin pie spice and cinnamon flavors! This recipe is based on my popular Gluten Free Pumpkin Pie Bars recipe, and I can’t wait to hear what you think of this pie.

Note the top of my pumpkin pie did crack. I used a larger, deeper ceramic pie pan, and I opened the oven door too often to see if the pie was finished baking. That is a big no-no when baking a wet pie like pumpkin. This is a common issue, but it was important to me to show you I make mistakes, too. I shared many tips below to prevent your pie top from cracking.

If you love baking pie, I have a lot of great gluten free pie recipes on the blog. I have another 50 gluten free pie recipe ideas for even more inspiration!

Allergen Information:

This homemade pumpkin pie recipe is gluten-free, nut-free, oat-free, and soy-free. You can also make it dairy-free using coconut condensed milk and plant-based butter in the crust.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Flour Blend – I tested this recipe with the flour blends listed above. Other blends should work, but you may need to add more liquid or flour to tweak the recipe.
• Xanthan Gum – If your blend doesn’t contain a binder, it is important to add one. This is what holds your gluten free baked goods together. If you want to learn more about binders, see the Related Gluten Free Reading section below.
• Baking Powder – Use aluminum-free baking powder.
• Butter – Use unsalted butter.
• Egg- Use size large.
• Pumpkin Puree – Use canned pumpkin puree and not pumpkin pie filling.
• Condensed Milk – I used regular condensed milk. If you are dairy-free, coconut condensed milk is a great option, and it works very well in this recipe.

Step-By-Step Photos and Directions:

Freeze a stick of butter for 30 minutes before using it. If you don’t have time to do this, you will want to use very cold butter.

I used my popular Gluten Free Pie Crust recipe as the crust base for this pie. It gets rave reviews and works well with multiple gluten free flour blends.

Step 1: Add the flour, salt, and sugar to a large mixing bowl and whisk to blend them.

Step 2: There are two ways to cut the butter into the dry ingredients. You can use a cheese grater to grate the butter into the flour, or you can cut the butter into the dry ingredients using a pastry blender.

I used a cheese grater with frozen butter. If you use a cheese grater, use a spoon to scoop up flour and dump it onto the butter shreds. This will prevent them from sticking together, and you will get better flaky layers.

Add the wet ingredients to a small bowl and pour them into the flour and butter mixture. Mix until it resembles pie dough. Wrap the dough ball in plastic wrap and refrigerate it for 30 minutes.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Step 3: Remove the dough from the refrigerator and unwrap it from the plastic wrap. Dust a silicone mat with a little flour. Place the dough on a silicone mat. Cover it with a piece of wax paper and roll it with a rolling pin. You can also dust the top of the dough with extra flour and roll it without the wax paper.

Step 4: Spray gluten free baking spray on a pie dish. Pull the wax paper off the top of the dough. Use the silicone mat to lift the pie dough over the pie dish. Invert it so the dough is centered over the dish. Put the dough in the pie dish and remove the silicone mat.

Use your fingers to press the dough into the pie pan. Pinch the edges of the pie crust to crimp them.

Step 5: Add the pumpkin, egg, condensed milk, and spices to a large mixing bowl.

Step 6: Use a whisk to whip the wet ingredients together. Preheat the oven to 350º F. Set the oven rack to the middle of the oven.

Step 7: Flash-bake the pie crust for 5-8 minutes. Remove the pie crust from the oven and pour the pie mixture into it. Bake the pie for 40-45 minutes until done. If you notice the crust getting too baked, you can tent the pie with foil toward the end of the baking time.

When the pie is finished baking, it should be fairly firm to the touch.

Step 8: Remove the pie from the oven and set it to cool on a wire cooling rack. Let the pie completely cool for an hour. Loosely cover the pie with plastic wrap and chill in the refrigerator. Serve the pie when cool.

You can decorate the top of the pie with whipped cream or pecans or serve it plain. My family loved this pie, and I hope your family does as well!!

How to avoid the top of the pie from cracking:

As you can see, the top of my pie cracked. This is more likely to happen if you use a deep pie pan instead of a metal pie pan. Here are my best tips to prevent the top of your pie from cracking.

• The most common cause of pie cracks is overbaking the pie. Pumpkin pie continues to set as it cools, so remove it from the oven when the center still has a slight jiggle.
• Bake your pie at a lower temperature. I used 350°F (162°C–177°C), which helps the filling set more evenly without creating too much heat that leads to cracking.
• Another option that I often use when I bake sourdough bread is a water bath. Fill a larger baking pan with a bit of water (about 1 inch up the sides.) Place the pan on the lower shelf in the oven while your pie bakes. This will help regulate the heat more evenly and prevent overbaking.
• Don’t open the oven door frequently! This is where I erred, and I don’t want you to make the same mistake. A quick shift from hot to cool can cause the filling to contract too quickly, leading to cracks.

How to store leftover pumpkin pie:

Store the leftover pie by covering it tightly with foil or plastic wrap. Place the pie in the refrigerator. Once more of the pie has been eaten, I slice it and put the slices into an airtight container.

More Gluten Free Pie Recipes:

• Mom’s Best Gluten Free Blueberry Pie
• Gluten Free Apple Pie with a lattice crust
• Gluten Free Derby Pie
• Incredible Gluten Free Pecan Pie