Gluten Free Pumpkin Pie — Cozy, Creamy, and Perfect for Every Fall Gathering

I’ll be honest with you — every fall, there’s this one dessert that absolutely owns my kitchen. It’s my Gluten Free Pumpkin Pie, and it never fails to make my house smell like cinnamon, nutmeg, and pure coziness.

If you’re like me, the moment the weather turns crisp, you’re already dreaming of holiday baking. But if you (or someone in your family) can’t have gluten, finding a pie that tastes as rich and flaky as the traditional kind can feel impossible. Trust me, I’ve been there.

That’s why this recipe is so close to my heart — because it’s not just gluten-free, it’s downright delicious. The crust is tender and buttery, the filling is silky smooth with that perfect balance of sweetness and spice, and every bite tastes like home.

Whether you’re baking for Thanksgiving, a family get-together, or just a lazy Sunday afternoon, this pie is the kind of dessert that brings everyone to the table — gluten or no gluten.

Why You’ll Love This Gluten Free Pumpkin Pie

Here’s why this recipe has become my go-to fall dessert:

• It’s completely gluten-free, but no one will ever guess.
• You can easily make it dairy-free with a few swaps.
• The crust is flaky, buttery, and doesn’t crumble apart.
• It’s beginner-friendly, perfect for new bakers.
• It’s made with simple pantry ingredients — nothing fancy!
• It reheats and stores beautifully (hello, next-day pie for breakfast ).

I still remember the first time I made this pie for my family. My husband took one bite, looked up, and said, “Wait — this is gluten-free?” That was my proudest baker moment ever.

Ingredients You’ll Need

Let’s talk about what goes into this delicious gluten free pumpkin pie. You don’t need anything complicated — just a few key staples.

For the Gluten Free Pie Crust:

• 1 cup 1-to-1 Gluten Free Baking Flour (I love Bob’s Red Mill or King Arthur)
• 1 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon xanthan gum (skip if your flour blend already includes it)
• 1/2 cup butter, cut into small cubes (vegan butter works great too)
• 1/4 cup egg whites
• 1/2 tablespoon unsweetened almond milk

For the Pumpkin Pie Filling:

• 15 oz can pumpkin puree (not pumpkin pie filling)
• 14 oz can sweetened condensed milk
• 1 large egg
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• A pinch of kosher salt

Optional toppings: Whipped cream (regular or dairy-free), cinnamon sprinkle, or a drizzle of maple syrup.

How to Make Gluten Free Pumpkin Pie (Step-by-Step)

Don’t worry if you’re new to baking pies. I’ll walk you through every step — this recipe is foolproof and perfect for beginners.

1. Mix the Dry Ingredients

In a medium bowl, combine your gluten free flour, salt, baking powder, and xanthan gum. Give it a quick whisk so everything’s evenly mixed.

2. Cut in the Butter

Add the butter pieces to your flour mixture. Using a pastry cutter or fork, gently work the butter into the flour until you have small, pea-sized bits.

Tip: Cold butter = flaky crust. Don’t let it melt while mixing!

3. Add the Wet Ingredients

In a small bowl, whisk together egg whites and almond milk. Slowly pour this into the flour mixture, stirring as you go. The dough will feel a little sticky — that’s okay!

Form it into a ball with your hands. If it’s too wet, sprinkle in an extra tablespoon of flour at a time until it feels soft but not sticky.

4. Roll Out the Dough

Place your dough between two sheets of wax paper and roll it to about 1/4-inch thick. This helps prevent sticking and makes transferring easy.

5. Transfer to Pie Pan

Carefully peel off the top sheet of wax paper. Flip the crust over into your pie pan and gently press it in. Remove the second piece of paper and crimp the edges with your fingers.

It doesn’t have to be perfect — a little rustic charm makes it look homemade!

6. Make the Pumpkin Filling

In a large bowl, whisk together pumpkin puree, condensed milk, egg, pumpkin pie spice, vanilla, and a pinch of salt until smooth.

Pour the mixture into your prepared crust.

7. Bake

Preheat your oven to 375°F (190°C). Place the pie on the middle rack and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Your house will smell heavenly at this point.

8. Cool and Serve

Let the pie cool completely before slicing. This helps the filling set perfectly.

Serve with whipped cream and a sprinkle of cinnamon. And if you’re anything like me, you’ll sneak a slice straight from the fridge the next morning.

My Personal Tips for the Perfect Gluten Free Pumpkin Pie

Over the years, I’ve learned a few tricks that make this pie turn out perfect every single time:

• Don’t skip the xanthan gum. It gives structure to gluten-free crusts.
• Keep your butter cold. It’s the secret to a flaky, tender texture.
• Pre-chill the dough. If it’s too soft, pop it in the fridge for 15 minutes before rolling.
• Use pumpkin puree, not pumpkin pie mix. The latter is already sweetened and spiced.
• Let it rest overnight. It tastes even better the next day as the flavors meld together.

Variations You’ll Love

If you want to make this pie your own, here are some easy ways to change it up:

Crustless Gluten-Free Pumpkin Pie

Skip the crust and pour the filling into a greased pie dish. It’s lighter, faster, and still totally delicious.

Gluten-Free Dairy-Free Pumpkin Pie

Use vegan butter and sweetened condensed coconut milk. The result is rich, creamy, and dairy-free.

Gluten Free Pumpkin Pie with Fresh Pumpkin

Got fresh pumpkins? Roast, puree, and cool 1 ¾ cups of it for an even deeper flavor.

Gluten Free Pumpkin Pie Recipe with Pre-Made Crust

If you’re short on time, grab a pre-made gluten-free crust from the store. Just fill and bake!

Frequently Asked Questions

Can I use canned pumpkin puree for this recipe?
Yes! Just make sure it’s 100% pumpkin puree and not pumpkin pie filling.

What kind of gluten-free flour is best for pie crust?
A 1-to-1 gluten-free baking blend works best. Look for one that already includes xanthan gum.

How do I keep the gluten-free crust from falling apart?
Handle it gently and don’t over-roll. Also, the egg whites help bind everything together beautifully.

Can I make it dairy-free?
Absolutely. Just swap regular butter for vegan butter and use dairy-free condensed milk.

Is pumpkin pie filling gluten-free?
Most canned pumpkin fillings are naturally gluten-free, but always check the label to be safe.

How to Store and Reheat

This gluten free pumpkin pie stores beautifully.

• Refrigerate: Store covered in the fridge for up to 4 days.
• Freeze: Wrap slices tightly in plastic wrap, then foil. Freeze for up to 1 month.
• Reheat: Warm individual slices in the microwave for 20–30 seconds or enjoy chilled.

Serving Ideas

Here are a few ways to take your pumpkin pie game up a notch:

• Add a dollop of maple whipped cream and drizzle of caramel sauce.
• Serve with a scoop of vanilla ice cream for dessert lovers.
• Dust the top with powdered sugar and cinnamon before serving.
• For a festive touch, sprinkle crushed pecans or toasted coconut on top.

My Family’s Fall Tradition

Every November, my kids help me roll out the dough and steal little bits of the filling (yes, before it goes in the oven!). We bake the pie together, light a cinnamon candle, and fill the house with laughter.

It’s a simple tradition — but it’s ours. And it’s the reason this gluten free pumpkin pie isn’t just a recipe to me; it’s a piece of family history.

That’s why I share it with such gratitude — because I hope it becomes part of your story, too.

More Gluten-Free Pumpkin Recipes You’ll Love

If you love this pie, don’t stop here! Try some of my other cozy fall favorites:

• Healthy Gluten-Free Pumpkin Bread with Maple Frosting — For more gluten-free pumpkin treats, check out this maple-frosted bread recipe.
• Maple Bourbon Pumpkin Pie for Fall Gatherings — If you’re craving a grown-up twist, this maple bourbon version is divine.
• Quick and Easy No-Bake Pumpkin Pie — Short on time? This no-bake option is your new favorite.

Final Thoughts

If you’ve ever thought “gluten free desserts can’t taste good”, this Gluten Free Pumpkin Pie is here to change your mind. It’s flaky, creamy, spiced just right, and totally family-approved.

The best part? You can make it with love, share it proudly, and no one will even realize it’s gluten-free.

So go ahead — preheat that oven, tie on your favorite apron, and fill your kitchen with all those cozy fall smells.

And when you do, tag me on Pinterest at @sophiadecorstyle — I’d love to see how your pie turns out!

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