Pumpkin pie is a beloved dessert that brings warmth and comfort to any table, especially during the holiday season. For those of us who need to avoid gluten or are looking for healthier alternatives, I’ve crafted the perfect gluten-free pumpkin pie recipe that’s not only delicious but also free from refined sugars.
You can use raw sugar or coconut sugar, or if you want to reduce sugar altogether, you can opt for organic monk fruit sweetener or stevia. You can also make this gluten-free pumpkin pie, dairy-free, by switching cream and butter for coconut alternatives; coconut and pumpkin go surprisingly well together.
And if you like, you can even try my curried butternut squash soup later. While butternut squash isn’t exactly pumpkin, it’s very similar in flavor.
Gluten Free Pumpkin Pie Ingredients You’ll Need
Below are all the ingredients needed for this gluten free pumpkin pie recipe, divided into crust and filling so you can check what you have at home before you start baking. If you prefer a dairy free version, simply swap regular butter and cream for plant-based alternatives—vegan butter and coconut cream work well in both crust and filling. To make your pie sugar free, substitute monk fruit sweetener or granulated stevia for any sugar called for in the recipe. This flexibility makes it easy for anyone to enjoy a classic pumpkin dessert, no matter their dietary preferences.
Pie Crust
- 2 cups gluten-free flour blend or almond flour or half and half of both (which is what I love to do)
- ¼ cup granulated raw sugar or the same amount of Monk fruit sweetener or granulated Stevia for baking
- ½ teaspoon sea salt
- ½ tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter or vegan butter alternative or coconut oil
- ½ cup full-fat cream or dairy-free alternative like coconut cream
- 2–3 tablespoons cold water
Pumpkin Pie Filling
- 1 can (15oz/450g) pumpkin purée or quarter of a fresh large pumpkin for homemade puree
- 3 large eggs
- 3 tablespoons brown sugar or Monk fruit sweetener
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 can (14oz/400ml) condensed sweetened milk (or coconut condensed milk)
- Pinch of sea salt
Tips for the Perfect Gluten-Free Pumpkin Pie
- When moulding the crust, if your pumpkin pie dough is breaking at the edges, don’t panic; you can mold it back together once it’s in the baking pie dish. Just use your fingers to remove any excess bits and stick broken bits back together; it’s just like playdough.
- When baking, if the edges of your crust start to brown too quickly, cut a big hole out in the center of aluminum foil sheet and cover the edges of the pie. The hole over the center of the pie will allow it to continue cooking whilst the edges are protected.
Serving Suggestions
This gluten-free pumpkin pie is delicious on its own, but you can elevate it with some simple toppings:
- Whip up some coconut cream and sweeten it with a touch of maple syrup for a dairy-free whipped topping.
- Sprinkle some crushed pecans or walnuts over each slice for added crunch.
- Serve with a scoop of your favorite dairy-free vanilla ice cream for an extra special treat.
Why This is the Best Gluten-Free Pumpkin Pie Recipe
- Flaky Crust: The combination of gluten-free flours and careful handling ensures a flaky, buttery crust that rivals any traditional pie crust.
- Perfectly Spiced Filling: The blend of pumpkin pie spice, cinnamon, cloves, and ginger creates a warm, comforting flavor that’s quintessentially autumn.
- Natural Sweeteners: By using coconut sugar and dates, we achieve a complex sweetness without relying on refined sugars.
- Versatility: This recipe can easily be adapted for various dietary needs, including dairy-free and vegan options.
- Texture: The creamy filling sets beautifully, providing the perfect contrast to the flaky crust.
Gluten Free Pumpkin Pie
Equipment
Ingredients
Crust Ingredients
- 2 cups almond flour
- 1/2 cup cold butter cubed for dairy free use vegan butter or coconut oil
- 1/4 cup coconut sugar For sugar free or diabetic friendly use Monk fruit sweetener or granualted stevia
- 1 large egg room temperature
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp xanthan gum
- 3 tbsps ice-cold water
Filling Ingredients
- 1 425 g can pumpkin puree (not pumpkin pie mix)
- 1/2 cup coconut sugar for sugar free use Monk fruit or stevia
- 1/2 cup regular cream for dairy free use coconut cream
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp xanthan gum
Instructions
Crust Instructions
- In a large mixing bowl, mix together almond flour, xantan gum, sweetener of choice salt, and cinnamon.
- Add cold vegan butter or coconut oil. Use a pastry cutter or your fingers to work into the dry ingredients until the mixture forms coarse crumbs.
- Beat the egg and mix it in until the dough begins to come together.
- Add ice-cold water, one tablespoon at a time, until the dough just holds together, if you need more water add a little bit at a time.
- Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Let the dough sit at room temperature for 10–15 minutes, then roll out between parchment paper to fit a 9-inch pie plate.
- Transfer dough to pie dish and trim and shape the edges.
- Preheat oven to 175°C (350°F). Prick crust bottom with a fork and line with parchment paper. Add pie weights, dried beans, or baking beads.
- Bake for 15 minutes; remove weights and parchment. Brush crust with egg wash (1 egg yolk + 1 tbsp water).
- Bake an additional 5 minutes until lightly golden. Cool while you prepare the filling.
Filling Instructions
- Bake pumpkin with skin on, but seeds out, in the oven covered with foil until completely soft for about 1 hr. Or you can use canned pumpkin puree instead.
- If using fresh baked pumpkin, allow to cool, peel off the skin and process in the food rpocessor until a smooth puree forms.
- In a large bowl, whisk pumpkin puree and sweetener of choice until smooth.
- Add cream, eggs, vanilla, pumpkin pie spice, and salt; mix thoroughly.
- Sprinkle xanthan gum over mixture and whisk well to prevent lumps. This will help the texture of the pie once cooked.
- Pour filling into cooled, pre-baked crust and smooth the top.
- Bake at 175°C (350°F) for 40 minutes until filling is set but slightly jiggly (internal temp 79°C/175°F).
- Cool pie completely on wire rack before slicing and serving. Dollop some fresh cream on top if you like.
Notes
Nutrition
Make-Ahead and Storage Tips
- You can make the pie dough up to 3 days in advance. Keep it wrapped in plastic wrap in the refrigerator.
- The fully baked pie can be made 1-2 days before serving. Cool completely, then cover with plastic wrap and refrigerate.
- For longer storage, you can freeze the baked and cooled pie for up to 1 month. Thaw overnight in the refrigerator before serving.
Final Thoughts
This gluten-free pumpkin pie is more than just a dessert; it’s a celebration of the fall season and a testament to the fact that dietary restrictions don’t have to mean sacrificing flavor or texture. Whether you’re serving it at your Thanksgiving table, bringing it to a holiday gathering, or simply enjoying it on a cozy autumn evening, this pie is sure to impress.
The combination of a flaky gluten-free crust, creamy pumpkin filling, and warm spices creates a dessert that’s not only good for you but tastes amazing too. It’s a recipe that you’ll want to make year after year, becoming a new favorite among your Thanksgiving desserts.
So next time you’re craving a classic pumpkin pie, give this gluten-free version a try. Whether it’s your first time making a gluten-free pie or you’re a seasoned baker, this recipe is designed to give you great results every time. Happy baking, and enjoy your delicious, homemade gluten-free pumpkin pie!
