Gluten Free Pumpkin Pie

Name: Gluten Free Pumpkin Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups gluten free pie crust; 2 cups pumpkin puree; 1 cup heavy cream; 3/4 cup brown sugar; 1/2 cup granulated sugar; 3 large eggs; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; 1/2 teaspoon salt

Author: lia

Published: April 30, 2026

Gluten Free Pumpkin Pie served with whipped cream on a rustic table.

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why make this recipe

Gluten Free Pumpkin Pie is a fantastic dessert that everyone can enjoy, especially during the fall season or at holiday gatherings. This recipe allows those who follow a gluten-free diet to savor the rich, creamy flavors of pumpkin pie without sacrificing taste or texture. It’s easy to make and uses simple ingredients that you likely have on hand, making it an excellent choice for any home cook.

how to make Gluten Free Pumpkin Pie

Ingredients:

1 1/2 cups gluten free pie crust
2 cups pumpkin puree
1 cup heavy cream
3/4 cup brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt

Directions:

Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
Pour the filling into the gluten free pie crust.
Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set.
Allow the pie to cool before serving. Enjoy your delicious gluten free pumpkin pie!

how to serve Gluten Free Pumpkin Pie

Serve your Gluten Free Pumpkin Pie with a dollop of whipped cream on top for extra flavor. It can be enjoyed warm or cold, making it a versatile dessert suitable for any occasion. You can also pair it with a scoop of vanilla ice cream for a delightful treat.

how to store Gluten Free Pumpkin Pie

To store your Gluten Free Pumpkin Pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it. Make sure to wrap it well to prevent freezer burn. When ready to eat, thaw it in the refrigerator before serving.

tips to make Gluten Free Pumpkin Pie

Ensure your pie crust is truly gluten-free; check for labels if using a store-bought one.
Blend the filling ingredients until truly smooth for the best texture.
You can use fresh pumpkin puree if you prefer; just make sure it’s well-cooked and blended.
Experiment with different spices; nutmeg or cinnamon can add a nice twist.

variation

If you want to add a twist to your Gluten Free Pumpkin Pie, consider adding chopped pecans or walnuts on top of the filling before baking. This adds a nice crunch and extra flavor. You can also try a different type of sweetener, such as maple syrup or coconut sugar.

FAQs

Q: Can I make this pie ahead of time?

A: Yes! You can make the pie one or two days in advance. Just store it in the refrigerator until you’re ready to serve.

Q: Is it necessary to use heavy cream?

A: Heavy cream gives a rich texture, but you can substitute with coconut cream or a dairy-free alternative if desired.

Q: Can I add chocolate to this recipe?

A: Yes, you can swirl in melted chocolate or even add cocoa powder for a chocolate pumpkin pie variation!