Gluten-Free Pumpkin Pie with Homemade Crust That’ll Steal the Show

Every Thanksgiving, there’s that moment when dessert hits the table, and everyone’s eyes light up.

For me, it’s all about pumpkin pie. Growing up, my grandmother always made hers from scratch, with the flakiest crust and perfectly spiced filling.

But when I went gluten-free, I thought I’d have to kiss that tradition goodbye. Nope!

This gluten-free pumpkin pie delivers all the warm, cozy flavors—and that buttery, melt-in-your-mouth crust. Trust me, you won’t miss the gluten. Let’s bake something unforgettable!

Tips for Maximum Flavor

• Fresh Pumpkin: Roast a sugar pumpkin for the best taste. Simply halve it, scoop out the seeds, roast at 400°F for about 45 minutes, and purée.
• Butter Temperature: Keep your butter super cold for that flaky crust.
• Spice Adjustments: Prefer more cinnamon or less nutmeg? Adjust to your taste—it’s your pie!

Variations

• Dairy-Free: Use coconut cream and almond milk.
• Nut-Free Alternative: Add ½ tsp vanilla extract to the filling for extra depth.
• Spice it Up: Sprinkle a little cardamom for a unique twist.

Serving Suggestions

• Top with a dollop of whipped cream (or coconut whipped cream for dairy-free).
• Dust lightly with cinnamon or nutmeg for a festive touch.
• Serve with a drizzle of caramel sauce for an indulgent upgrade.

Gluten-Free Pumpkin Pie (with Homemade Crust)

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• Author: Judy Goudy
• Total Time: 1 hour 20 minutes
• Yield: 8 slices 1x
• Diet: Gluten Free

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Description

A creamy, spiced pumpkin pie with a flaky, gluten-free crust. Perfect for holidays or any cozy gathering.

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Ingredients

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Crust

• 1 ½ cups gluten-free all-purpose flour (Bob’s Red Mill works great)
• 1 tbsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, diced
• 4–5 tbsp ice water

Filling

• 1 ¾ cups fresh pumpkin purée (or canned, if you’re short on time)
• ¾ cup packed brown sugar
• ½ cup heavy cream
• ½ cup milk (or use coconut milk for dairy-free)
• 2 large eggs
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt

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Instructions

For the Crust

1. In a large bowl, whisk the gluten-free flour, sugar, and salt.
2. Add the cold butter cubes and cut them in with a pastry cutter (or your fingers) until the mixture looks like coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together. Don’t overwork it!
4. Form the dough into a ball, wrap it in plastic, and chill for at least 30 minutes.
5. Roll the dough between two sheets of parchment paper until it’s about ¼ inch thick. Peel off the top sheet, then carefully transfer the crust to a 9-inch pie dish. Trim and crimp the edges as you like.
6. Pre-bake the crust: Line it with parchment and fill with pie weights or dried beans. Bake at 375°F for 12 minutes. Remove the weights and bake for another 5 minutes. Set aside.

For the Filling

1. Preheat your oven to 350°F.
2. In a large bowl, whisk the pumpkin purée, brown sugar, cream, milk, eggs, spices, and salt until smooth.
3. Pour the filling into the pre-baked crust.
4. Bake for 50–60 minutes, or until the filling is set but still jiggles slightly in the center.
5. Let the pie cool completely before serving—it’ll firm up as it cools.

Notes

Chill the dough and pre-bake the crust for best results.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 15g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg