Name: Gluten-Free Pumpkin Pie
Prep time: 30 min
Cook time: PT-485884H54M2S
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1¼ cups gluten-free flour blend (such as Cup4Cup, with xanthan gum); 1 tablespoon sugar; ½ teaspoon salt; 8 tablespoons unsalted butter, cold and cubed; 2 tablespoons sour cream; 1 teaspoon apple cider vinegar; 2–4 tablespoons ice water; 1 (15-ounce) can pumpkin puree; ¾ cup light brown sugar, packed; 1½ teaspoons vanilla extract; 1½ teaspoons ground cinnamon; ¾ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ½ teaspoon salt; 2 large eggs, room temperature; ¾ cup heavy cream

Why You’ll Love This Recipe

I love how this pie combines a buttery, gluten-free crust with a smooth, spiced pumpkin filling. The use of heavy cream adds richness, while a blend of spices like cinnamon, ginger, and nutmeg enhances the pumpkin’s natural flavor. It’s a classic dessert made accessible for those following a gluten-free diet, without compromising on taste or texture.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the gluten-free pie crust:

unsalted butter (cut into small cubes and frozen)
ice water
sour cream
apple cider vinegar
gluten-free flour blend (such as Cup4Cup)
sugar
salt

For the pumpkin filling:

canned pumpkin puree
light brown sugar
vanilla extract
ground cinnamon
ground ginger
ground nutmeg
ground cloves
salt
eggs (room temperature)
heavy cream

directions

I prepare the crust by combining the gluten-free flour, sugar, and salt. I cut in the frozen butter until the mixture resembles coarse crumbs. I mix in the sour cream, vinegar, and ice water until the dough comes together. I shape it into a disk, wrap it, and refrigerate for at least an hour.
I roll out the chilled dough and fit it into a 9-inch metal pie pan. I place it in the freezer for 15 minutes while preheating the oven to 400°F (200°C), placing a baking sheet inside to heat.
For the filling, I whisk together the pumpkin puree, brown sugar, vanilla, spices, and salt. I beat the eggs separately and then stir them into the pumpkin mixture, followed by the heavy cream, mixing until smooth.
I pour the filling into the chilled crust. I place the pie on the preheated baking sheet and bake for 15 minutes. Then, I reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the edges are set and the center is slightly jiggly.
I remove the pie from the oven and let it cool completely on a wire rack before serving.

Servings and timing

This recipe yields one 9-inch pie, serving approximately 8 slices. Preparation time is about 30 minutes, with a total baking time of 55–65 minutes, plus cooling time.

Variations

I sometimes add a tablespoon of maple syrup to the filling for a deeper sweetness. For a dairy-free version, I substitute the heavy cream with full-fat coconut milk and use a dairy-free butter alternative in the crust. If I want a different crust, I opt for a pecan or almond flour crust for added flavor and texture.

storage/reheating

I store the cooled pie covered in the refrigerator for up to 3 days. To serve warm, I reheat individual slices in the microwave for about 20 seconds. I don’t recommend freezing this pie, as the texture of the filling may change upon thawing.

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, I can use fresh pumpkin puree, but I ensure it’s well-drained and has a similar consistency to canned puree to prevent a watery filling.

How do I prevent the crust from becoming soggy?

I bake the pie in a metal pan placed on a preheated baking sheet, which helps crisp the bottom crust. Additionally, chilling the crust before baking helps maintain its structure.

Can I make the pie crust ahead of time?

Absolutely. I prepare the dough, wrap it tightly, and refrigerate it for up to 2 days or freeze it for up to a month. I thaw it in the refrigerator before rolling out.

What can I use instead of heavy cream?

For a lighter option, I use half-and-half or evaporated milk. For a dairy-free alternative, I opt for full-fat coconut milk.

How do I know when the pie is done?

The edges should be set, and the center should have a slight jiggle. A knife inserted near the center should come out clean.

Conclusion

This Gluten-Free Pumpkin Pie is a delightful dessert that brings the comforting flavors of fall to the table. With its flaky crust and creamy filling, it’s a treat that I enjoy sharing with loved ones, knowing that everyone can indulge regardless of dietary restrictions.

Gluten-Free Pumpkin Pie