Gluten-Free Pumpkin Pie

Gluten free pumpkin pie recipe

The Spruce / Ulyana Verbytska

Prep: 25 mins
Cook: 45 mins
Total: 70 mins
Servings: 8 servings
Nutrition Facts (per serving)
482 Calories
25g Fat
56g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 482
% Daily Value*
Total Fat 25g 32%
Saturated Fat 13g 66%
Cholesterol 214mg 71%
Sodium 258mg 11%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 9%
Protein 10g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A crisp, buttery gluten-free pie crust and traditional spicy pumpkin custard filling make this recipe the only one you'll want to bake this Thanksgiving—or any holiday or occasion for that matter. Everyone will enjoy this recipe, even your guests who don't have to or want to, avoid gluten. Stick to the ingredients listed and read product labels to ensure that everything you're using is gluten-free. 

Always make sure your work surfaces, utensils, pans and tools are free of gluten as well. Manufacturers can change product formulations without notice, so when in doubt, contact the manufacturer for verification that the product is gluten-free. 


  • For the Crust: 
  • 1 cup brown rice flour (such as Bob's Red Mill organic brown rice flour)
  • 1/2 cup organic cornstarch
  • 1/4 cup organic amaranth flour
  • 1/4 cup sweet rice flour
  • 1 tablespoon cane sugar
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3 tablespoons ice water (just enough to make the ingredients bind together when squeezed in your hand)
  • 1 large egg
  • 12 tablespoons butter (cold and cubed)
  • For the Filling: 
  • 1 1/4 cups canned pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon amaranth flour or sweet rice flour
  • 2 large eggs (lightly beaten)
  • 1 cup evaporated milk
  • 2 tablespoons water
  • 1/2 teaspoon vanilla
  • Garnish: Heavy whipping cream (optional)

Steps to Make It

Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.

Make the Pie Crust

  1. Gather the ingredients.

    Ingredients for crust
    The Spruce / Ulyana Verbytska 
  2. Combine the dry ingredients into a large mixing bowl. Use a whisk to thoroughly blend them. 

    Combine dry ingredients
    The Spruce / Ulyana Verbytska
  3. Pour the dry ingredients into a food processor bowl fitted with a metal blade. Add the cold butter cubes.

    Pour dry ingredients into food processor
    The Spruce / Ulyana Verbytska
  4. Pulse until they're reduced to the size of peas and the mixture looks crumbly. Add the egg and pulse just until egg is incorporated into the flour-butter mix.

    Add eggs
    The Spruce / Ulyana Verbytska
  5. Add the ice water and pulse several times. Use just enough water to make the ingredients completely hold together when you squeeze them in your hand. Add the water slowly, just a little at a time. If the dough is too crumbly and dry, you can add additional ice water and pulse several more times. Don't add more water if the dough holds together and you can form a ball. Too much water will make the dough sticky and harder to roll out and shape.

    Add ice water
    The Spruce / Ulyana Verbytska
  6. Scrape the dough onto a clean, gluten-free work surface covered with waxed paper. Gather it into a ball.

    Scrape the dough onto a workspace
    The Spruce / Ulyana Verbytska
  7. Divide the dough into two pieces and flatten them into discs.

  8. Place each disc in a plastic bag and refrigerate for at least one hour before rolling out the dough.

    Divide dough
    The Spruce / Ulyana Verbytska
  9. Remove the dough from refrigerator and place it between two sheets of waxed paper. Let it sit just long enough to become soft enough to roll.

    Add parchment paper
    The Spruce / Ulyana Verbytska
  10. Roll from the center outward, working to make a circle about 10 inches in diameter and about 1/8-inch thick. If the dough gets too warm and sticky, place it in the freezer for several minutes, then continue rolling it.

    Roll out dough
    The Spruce / Ulyana Verbytska
  11. Peel the top sheet of wax paper from the dough and carefully flip it over onto a 9-inch pie plate. Gently peel away the other sheet of waxed paper.

    Cover dough
    The Spruce / Ulyana Verbytska 
  12. Gently fit the dough into the pie plate. Trim the edges with a knife, then crimp them with a fork or by using your favorite method.

    Press dough into pie pan
    The Spruce / Ulyana Verbytska
  13. You can parbake the crust at this point and finish off the pie later or you can proceed to make the filling. Preheat your oven to 350 F to parbake the crust. Pierce it with a fork to prevent it from bubbling up while baking or line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake for about 15 minutes or until lightly golden.

    Add beans
    The Spruce / Ulyana Verbytska

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling
    The Spruce / Ulyana Verbytska
  2. Combine them in a large mixing bowl. Beat until the mixture is smooth and well-blended, about 1 minute.

    Add spices
    The Spruce / Ulyana Verbytska
  3. Preheat your oven to 400 F. Place the unbaked crust on a large baking sheet if you haven't parbaked it. Pour the filling mixture into the pie crust. 

    Add filling
    The Spruce / Ulyana Verbytska
  4. Bake for 45 to 50 minutes or until a toothpick inserted in the middle of the pie comes out clean. If you've parbaked the crust, you may only need to bake the pie for 25 minutes or so before the toothpick comes out clean. Avoid over-baking or it can cause the top of the pie to crack.

    The Spruce / Ulyana Verbytska
  5. Garnish the pie with fresh whipped cream or dusted with cinnamon sugar if desired. 

    Garnish pie
    The Spruce / Ulyana Verbytska


  • Roll out any leftover dough scraps. Butter the dough and sprinkle it with cinnamon and sugar for an old-fashioned treat.
  • You can also freeze the dough for use on another day rather than chill it for an hour. Place the wrapped dough in a freezer bag and label it.

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