Gluten Free Pumpkin Pie
This Gluten Free Pumpkin Pie features a flakey butter crust with a creamy pumpkin and cinnamon filling!
Our family has been gluten free for 17 years, over time we have created gluten free alternatives for all of the holiday essentials and this Pumpkin Pie is always on our table at Thanksgiving! You will love the crisp pie crust, the ultra creamy custard like texture. It really is a perfect grain free, gluten free substitute!
Need more holiday desserts? Try these Keto Cranberry Bars, these Pecan Pie Cheesecake Bars, or the adorable Mini Pumpkin Cheesecakes!
Ingredients
- Almond Flour: Gluten free flours vary grately, they are not the same! For example, if you use Cup4Cup vs. Bob’s Red Mill all purpose gluten-free flour you will get widly different results. To keep things concise we are skipping the all purpose flours and flour blends and going straight for almond flour. You will need blanched, super fine almond flour for this crust. It yields a flakey, buttery, crisp texture.
- Eggs: Size large eggs, as always with baking room temperature eggs yield the best results.
- Spices: Pumpkin pie spice, kosher salt, and pure vanilla extract are used in this recipe.
- Butter and Cream Cheese: used to make the perfect flakey, buttery gluten-free pie crust.
- Apple Cider Vinegar: This ingredient may seem unusual, but it helps achieve a flakey texture similar to a traditional wheat-based pie crust. It does not alter the taste of the pie at all.
- Pumpkin: canned 100% pure pumpkin puree.
- Brown Sugar: If you’d like to reduce the carbs in this pie, you can use brown sugar monkfruit.
- Heavy Cream: The secret weapon for the perfect creamy, custard-like pumpkin pie!
- Cornstarch: used in the filling to help the pie set properly.
Gluten Free Pumpkin Pie Recipe
In addition to the ingredients listed above you will need a few kitchen basics. An electric mixer, a few mixing bowls, and a 9-inch pie pan, are needed but the most important thing is a pie shield. This is essential to prevent the crust from overbaking.
Make the Gluten Free Crust
Begin by combing the almond flour, salt, cold butter and cream cheese in a food processor and pulse until it resembles course crumbs. You can also use a pastry cutter if you do not have a food processor. Next, Add in the egg and apple cider vinegar and mix again until well combined. The dough will be smooth, thick, and a little sticky. Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again.
Par Bake the Crust
Grease a 9-inch deep-dish pie pan and press the dough into the pan and up the sides. Once the crust covers the bottom of the pan (see photos), add a 12×12 square of parchment paper over the pie crust and add pie weights or dried peans. Bake the crust for 7 minutes and remove it from the oven.
Next, remove the weights and parchment paper and, using a fork, poke a few holes in the crust. Bake the crust an additional 5-6 minutes until it has set and begun to very lightly brown.
Make the Filling
While the crust is baking, make the pumpkin pie filling in a mixing bowl; add the pumpkin, brown sugar, pumpkin pie spice, salt, pure vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth. Once the pumpkin is smooth, add the heavy cream and cornstarch and blend with an electric mixer. Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
Bake
Bake the pie for 40-50 minutes at 350 degrees F until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools. Allow the pie to cool to room temperature. Chill for one hour before serving.
How to Store Pumpkin Pie
You can store leftover pumpkin pie in an airtight container in the fridge for up to 5 days. You can enjoy the pie chilled or allow it to come to room temperature before serving.
Recipe FAQ
I have not made this pie dairy free, however a dairy free substitue may work in the crust and Full fat coconut milk instead of heavy cream may work in the filling.
This recipe uses a 9 inch deep dish pie pan.
Gluten-free flours vary greatly; they are not the same! For example, if you use Cup4Cup vs. Bob’s Red Mill all purpose gluten-free flour you will get widly different results. Each blend has varying amounts of rice flour as well as different starches. To keep things concise, we are skipping the all-purpose flours and flour blends and going straight for almond flour. You will need blanched, super fine almond flour for this crust. It yields a flakey, buttery, crisp texture.
Yes, add 1 tablespoon maple syrup to the filling.
Gluten Free Holiday Recipes
- How to Cook a Turkey Breast: great for holidays, but also an easy recipe any time of year for a delicious and filling family meal!
- Slow Cooker Sweet Potato Casserole: this classic recipe is so easy to make and transport with a crock pot!
- Easy Sausage Stuffing: we use gluten-free biscuits to create the perfect Thanksgiving stuffing without the wheat!
- Mom’s Mashed Potatoes: I’m calling it; these are the best mashed potatoes!
- Gluten Free Green Bean Casserole: the perfect nostalgic dish for the holiday table, now made without any grains!
Get the Recipe: Gluten Free Pumpkin Pie
Ingredients
Pie Crust
- 1 1/2 cups almond flour
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 ounce cream cheese
- 1 teaspoon apple cider vinegar
- 1 egg
Pumpkin Filling
- 15 ounces canned pure pumpkin
- 3 large eggs
- 1 cup brown sugar
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup heavy cream
- 1/8 teaspoon cornstarch
Instructions
- Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
- Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
- Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
- When ready to use the dough, preheat the oven to 350 degrees F. Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan). Place a sheet of parchment paper over the pie crust and add pie weights or dried beans.
- Blind bake the pie crust for 7 minutes, then remove it from the oven, set the weights and parchment paper aside, and poke a few holes in the crust with a fork.
- Bake the crust for an additional 5-6 minutes.
- While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
- Once the pumpkin is smooth, add the heavy cream and cornstarch and combine with an electric mixer.
- Pour the filling into the parbaked pie crust and ADD A PIE SHIELD. Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
- Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving.
- Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.
Notes
- You MUST USE A PIE SHIELD If you do not have one cut a circle in a piece of foil and place it over the pie. If you skip this your pie will be burnt on top and raw on the inside.
I used a premade GF pie crust due to having limited time, but followed the recipe to a T otherwise and it came out perfect!! My husband who is following a GF diet loved it and so did everyone else who doesn’t follow a GF diet. I didn’t use foil or guard when baking and the crust didn’t burn, but I can understand why this step is important because that has happened to me in the past. Thank you for this amazing recipe, it was perfect ❤️