Celebrate Thanksgiving with the timeless classic, Gluten-Free Pumpkin Pie! This recipe offers all the warm, spiced goodness of a traditional pumpkin pie all in a perfectly flaky gluten-free crust! This recipe is sure to satisfy everyone's taste for nostalgia this holiday season.
A Classic Recipe
This gluten-free pumpkin pie recipe is a must-try for the holiday season! With its rich pumpkin filling and aromatic pumpkin pie spice, this recipe captures all the cozy flavors of a traditional pumpkin pie recipe while accommodating dietary needs.
Serve this treat at your Thanksgiving table and ensure that everyone can indulge in the classic Thanksgiving dessert, making it a warm and inclusive celebration for all, especially those with celiac disease or gluten-intolerance!
This recipe was inspired by Libby's Famous Pumpkin Pie recipe. It's the pie many grew up with and think of as the best pumpkin pie with its perfectly creamy filling. I've modified a few ingredients and mastered the perfectly, flaky gluten-free pie crust. The result is the ultimate gluten-free pumpkin pie recipe; the only pumpkin pie recipe you'll ever need!
If you're really craving pumpkin, check out even more gluten-free pumpkin desserts for Thanksgiving or just to bake this fall! Start with the classic gluten-free pumpkin bars with cream cheese frosting or a gluten-free pumpkin roll!
- Pumpkin Purée: Smooth and creamy, pumpkin puree forms the base of your pie. Use 100% pumpkin puree, not pumpkin pie filling. I prefer Libby's brand pumpkin purée. Use pumpkin purée to make gluten-free pumpkin snickerdoodles or gluten-free pumpkin cream pies!
- Pie Dough: Use my flaky, gluten-free crust recipe or a store-bought option.
- Eggs: These bind the ingredients together and contribute to the pie's structure, helping it set during baking.
- Evaporated Milk: This is not the same as sweetened condensed milk, which contains sugar.
- Brown Sugar: Adds depth and caramel-like sweetness to the filling, enhancing the overall flavor. Brown sugar is gluten-free and safe to use in your recipes. Make a delicious brown sugar syrup to make this brown sugar shaken espresso!
- Granulated Sugar: Provides sweetness and balances the flavors in the pie, complementing the spices and pumpkin.
- Cinnamon: A quintessential spice that infuses the pie with warmth and a classic autumn aroma. Cinnamon is gluten-free.
- Pumpkin Pie Spice: A blend of spices, including cinnamon, nutmeg, cloves, and ginger, that elevates the pie's flavor profile with a harmonious mix of seasonal spices. To help use it up, make this homemade pumpkin spice sauce for pumpkin spice lattes!
- Salt: Enhances the overall flavor by balancing the sweetness and spices in the recipe, ensuring a well-rounded taste.
*See recipe card below for full ingredient list and amounts.
- Crustless Pumpkin Pie: Pour the filling into a greased 9-inch pie dish. Bake at 325°F for 55 to 60 minutes Serve with whipped cream!
- Graham Cracker Crust: Instead of a traditional pie crust, make a graham cracker crust with your favorite gluten-free graham crackers. Refer to this gluten-free turtle cheesecake recipe for how to make a graham cracker crust.
- Dairy-Free Pumpkin Pie Recipe: Prepare as noted, substituting an equal amount of full-fat canned coconut milk or coconut cream for the evaporated milk. For the pie dough, use Earth Balance Vegan Buttery Sticks and King Arthur Measure for Measure gluten-free flour.
How to Make Gluten-Free Pumpkin Pie
- In a small bowl, whisk together the sugar, cinnamon, pumpkin pie spice, and a pinch of salt until well combined. Add the eggs to the dry mixture and begin to stir them in with a whisk.
- Continue whisking until the mixture becomes smooth, ensuring there are no lumps.
- Now, gently whisk in the pumpkin puree.
- Incorporate it thoroughly into the mixture.
- Gradually pour in the evaporated milk, whisking the mixture after each addition.
- Whisk until the pumpkin mixture is smooth and set aside.
- Roll out your pie dough and carefully fit it into a 9-inch pie plate. Crimp the edges as desired for a decorative touch.
- Pour filling into the prepared crust and bake according to recipe instructions below.
How to Know When Pumpkin Pie is Done
There are several cues to look for to know your pumpkin pie is done and ready to pull from the oven. Keep in mind that the pumpkin custard will continue to cook as the pie cools.
- The edges are set and the center has just a little jiggle to it, like a bowl of Jell-o.
- Insert a toothpick or knife into the center of the pie. If it comes out clean, it's done.
- Check the temperature in the center of the pie with a digital instant read thermometer. If it reads 175-180°F, it's done.
Choosing the Right Pie Plate
The choice of pie pan material for pumpkin pie ultimately comes down to personal preference and the specific results you desire. However, many bakers and experts have found success using glass or ceramic pie pans for pumpkin pies due to their heat-retaining properties, which can help ensure even baking and a nicely browned crust. These pans also offer a classic and attractive presentation when serving.
That said, metal pie pans can also work well for pumpkin pie, especially if you prefer a crisper crust and a slightly shorter baking time. They are particularly useful if you plan to partially or fully blind bake the crust before adding the filling.
Top Recipe Tips
- Bake in the center or lower third of your oven. Do not bake your pie on the top rack, the excess heat will cause uneven baking.
- Use a Pie Shield: If the crust starts to brown too quickly, cover the edges with a pie shield or aluminum foil to prevent burning.
- Cool before serving: Cool pumpkin pie at room temperature on a wire rack for at least 2 hours before serving. This allows the pie to fully set and makes it easier to cut clean slices.
- How to store pumpkin pie: Store pumpkin pie in the refrigerator, either covered with plastic wrap or in an airtight container. It will keep for 1-3 days.
- How to serve pumpkin pie:
- Serve pumpkin pie either cold or at room temperature. It is safe to keep the pie at room temperature for up to 2 hours on the day of serving.
- Top with a dollop of whipped cream or cool whip. Check out this post for gluten-free cool whip options and alternatives!
- How to Create Pie Crust Cutouts:
- To create the pie crust pumpkins seen in these photos, purchase these pumpkin-shaped pie crust cutters.
- Roll excess dough scraps into a thin layer, cut the desired shapes and then use the plunger to create the indents. Brush the cutouts with egg wash and sprinkle with turbinado sugar. Bake the cutouts on a parchment lined baking sheet at 425°F for 10-15 minutes. Check frequently and remove pieces as they become browned to your liking.
The Libby's Pumpkin Pie filling recipe is gluten-free, but the traditional pie crust recipe does contain wheat flour and is not gluten-free. To enjoy a gluten-free pumpkin pie, use a gluten-free pie crust recipe or a pre-made gluten-free crust with Libby's gluten-free pumpkin pie filling recipe. Always check product packaging and ingredient lists for any updates.
Libby's Pumpkin Puree contains 100% pure pumpkin and is labeled gluten-free, making it an excellent choice for individuals with gluten sensitivities or celiac disease. Always double check labels at the time of purchase to verify there have been no ingredient changes.
Libby's Pumpkin Pie Filling is labeled gluten-free. Always double check labels at the time of purchase to verify there have been no ingredient changes.
Nestle Carnation evaporated milk is gluten-free. It contains milk and other stabilizers to keep the mixture homogeneous. Always double check labels at the time of purchase to verify there have been no ingredient changes.
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Gluten-Free Pumpkin Pie
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon table salt
- 2 large eggs
- 15 ounces pure pumpkin purée
- 12 ounces evaporated milk
- 1 recipe for single crust gluten-free pie dough, or store-bought unbaked crust
- Preheat the oven to 425°F.
- In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Add the eggs and whisk until well combined.
- Whisk in the pumpkin purée until smooth.
- Gradually stir in the evaporated milk.
- Roll out the pie dough and carefully place it into a 9-inch pie plate. Crimp the edges as desired.
- Pour the filling into the prepared crust.
- Bake at 425°F for 15 minutes. Then reduce the temperature to 350°F and bake for an additional 30-40 minutes. When the pie is done a toothpick inserted near the center will come out clean, the edges will be set, and the center will have only a slight jiggle.
- Allow the pie to cool on a wire rack for 2 hours before serving or refrigerating for later enjoyment.
- Bake in the center or lower third of your oven. Do not bake on the top rack. The excess heat will cause uneven baking.
- Use a pie shield or aluminum foil to cover the edges as soon as they are light golden brown and set. This will help to prevent your crust from over browning.
- Dairy-Free: Prepare as noted, substituting an equal amount of full-fat canned coconut milk or coconut cream for the evaporated milk. For the pie dough, use Earth Balance Vegan Buttery Sticks and King Arthur Measure for Measure gluten-free flour.