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Home > Gluten-Free Desserts > Gluten-Free Pumpkin Pie (with Homemade Crust)

Gluten-Free Pumpkin Pie (with Homemade Crust)

LAST UPDATED: September 16, 2020 PUBLISHED: Sep 15, 2020 26 Comments
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Gluten-Free Pumpkin Pie! A crowd-pleasing holiday favorite made from scratch with a flaky gluten-free pie crust. Thanksgiving isn’t complete without it!

Whether you’re a gluten-free eater or hosting a gluten-free guest, this blog post has all the tips you’ll need to make a smooth and rich pumpkin pie in a homemade pie crust. Nobody will be able to guess it’s gluten-free!

Close up shot of pumpkin pie with a piece of it on a fork

It wouldn’t be Thanksgiving without classic, custardy pumpkin pie! Pumpkin pie is my favorite of all the holiday pies. That is saying a lot considering how much I love this Gluten-Free Chocolate Pie (with a tasty pretzel crust!).

It’s taken me quite a few years to get comfortable making gluten-free pie crust. This pumpkin pie is made with my very favorite flaky, buttery, gluten-free pie crust recipe.

Just as a note, it’s very important to use the listed ingredients and follow the directions when making this pie crust. I’ve tested it many times to get it just right!

Ingredients for Gluten-Free Pie Crust

overhead shot of ingredients used to make gluten free pie crust

This combination of ingredients creates a gluten-free pie dough with just the right consistency! Here are a few notes on the ingredients.

  • Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. This is my favorite brand. 
  • Vinegar: I prefer white vinegar or rice vinegar.
  • Sour Cream: Gives the dough a little stability and helps it brown.
  • Butter/Ice Water/Salt/Sugar: All the usual suspects when it comes to pie crust!

Dairy-Free? I don’t recommend swapping in ingredients to make this crust dairy-free. If you need a dairy-free alternative check out this recipe for gluten/dairy-free crust.

Make the Pie Dough

step by step photos showing how to make gluten-free pie crust

Tips for Gluten-Free Pie Dough Success

I really like making this pie crust in the food processor because it’s quick and reliable. You could also cut in the butter by hand using a fork or pastry cutter.

It’s important to let the pie dough sit in the fridge for at least 1 hour (up to overnight) before rolling it out. This allows the dough to hydrate form a cohesive ball.

After the chilling time, the pie dough also has to sit at room temperature for 15 minutes before you roll it out.

Shape the Crust

collage of steps of how to roll out and shape pie crust

Gluten-free pie dough is more delicate than regular pie dough. It helps to roll the dough in-between plastic wrap so you can easily transfer it to the pie plate.

Peel off the top layer of wrap and carefully invert the rolled crust onto the plate. Then peel off the remaining plastic wrap. After this you can trim the edges and shape the crust as usual.

Ingredients for the Filling

Growing up my Mom always made the good old back-of-the-pumpkin-can recipe for pumpkin pie. I like to do the same! The only changes I’ve made are I reduce the sugar and sometimes swap out the evaporated milk for coconut milk.

Fill the Pie Crust

how to fill prepared crust with pumpkin pie filling

Once the pie crust is shaped you’ll need to freeze it for 15 minutes. You want it to be really cold before it hits the hot oven!

Then it’s as simple as whisking the filling together, pouring it into the crust and baking.

overhead shot of gluten free pumpkin pie cooling on marble background

Serving/Storing Gluten-Free Pumpkin Pie

To Serve: I’m a big fan of pumpkin pie being served cold! I recommend chilling it for at least 4 hours. It can also be served at room temperature if that’s your preference.

To Store: This pie should be refrigerated until you’re ready to serve. This pie does not freeze well.

Make Ahead? You can make the pie crust up to 2 days in advance. This pie can also be made 2 days in advance.

Closeup shot of pumpkin pie with a piece of it on a fork

More Gluten-Free Thanksgiving Recipes

  • Gluten-Free Rolls – soft and fluffy.
  • Gluten-Free Sweet Potato Casserole – a long-time reader favorite.
  • Gluten-Free Cheesecake – rich, creamy and decadent!
  • Gluten-Free Pumpkin Roll – another delicious pumpkin dessert.

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

Slice of pumpkin pie with a piece on a fork

Gluten-Free Pumpkin Pie (with Homemade Crust)

Author: Erin Collins
Prep: 45 mins
Cook: 1 hr
Resting Time 1 hr
Total: 2 hrs 45 mins
Gluten-Free Pumpkin Pie! A crowd-pleasing holiday favorite made from scratch with a flaky gluten-free pie crust. Thanksgiving isn’t complete without it!
5 from 13 votes
Servings: 8 servings
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Ingredients

For the Crust:

  • 8 tablespoons butter, (1 stick)
  • 3 tablespoons, ice water
  • 1 1/2 tablespoons sour cream
  • 1 1/2 teaspoons white vinegar or rice vinegar
  • 1 cup + 2 tablespoons gluten-free 1:1 baking flour, (6 1/2 ounces)
  • 1 teaspoon sugar
  • 1/2 teaspoons salt

For the Pie:

  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 15 oz can of pumpkin
  • 2 eggs
  • 12 ounce (1 can) evaporated milk, or 1 cup full-fat coconut milk

Instructions

For the Crust:

  • Cut the butter until small 1/4-inch pieces and freeze for 10-15 minutes.
  • Combine the ice water, sour cream, and vinegar in a small bowl. Whisk until smooth and set aside.
  • Process the flour, sugar and salt in the bowl of a food processor until combined. Scatted the butter over top and pulse until the butter is the size of large peas, about 10 pulses.
  • Add the sour cream mixture and pulse until the mixture begins to clump around the blade, about 10 pulses.
  • Turn the dough out onto a piece of plastic wrap. Gather into a a flat disc and wrap tightly in the plastic wrap. Refrigerate for 1 hour or up to 2 days.
  • Let the dough sit at room temperature for 15 minutes before rolling. Roll the pie crust between 2 large pieces of plastic wrap.
  • After rolling, remove the top piece of plastic wrap and flip into a 9-inch pie plate. Gently ease the dough into the edges of the pan before removing the 2nd piece of plastic wrap. Trim any excess edges with scissors and shape the edges as desired.
  • Wrap the shaped pie crust loosely in plastic and place in the freezer for 15 minutes or up to 1 hour until chilled and firm.

For the Pie:

  • Preheat the oven to 425 F.
  • In a medium bowl, whisk together the sugar, cinnamon, ginger, cloves and salt. Whisk in the remaining ingredients until smooth.
  • Pour filling into the prepared pie shell – pouring any extra filling into ramekins if needed. Bake for 15 minutes. Reduce the heat to 350 F and bake for another 40-50 minutes until the custard is set.
  • Cool on a wire rack for 2 hours. Cover and refrigerate for up to 2 days. Serve chilled with whipped cream!

Video

Recipe Notes

Just as a note, it’s very important to use the listed ingredients and follow the directions when making this pie crust. I’ve tested it many times to get it just right!
I really like making this pie crust in the food processor because it’s quick and reliable. You could also cut in the butter by hand using a fork or pastry cutter.
It’s important to let the pie dough sit in the fridge for at least 1 hour (up to overnight) before rolling it out. This allows the dough to hydrate form a cohesive ball.
Gluten-free pie dough is more delicate than regular pie dough. It helps to roll the dough in-between plastic wrap so you can easily transfer it to the pie plate.
Nutrition Facts
Gluten-Free Pumpkin Pie (with Homemade Crust)
Amount Per Serving
Calories 325 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 85mg28%
Sodium 459mg20%
Potassium 316mg9%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 24g27%
Protein 7g14%
Vitamin A 9349IU187%
Vitamin C 3mg4%
Calcium 148mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Calories: 325kcal
Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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    Recipe Rating




  1. Christi says

    November 19, 2013 at 12:39 am

    I am so excited to try this out! My son is allergic to milk and I literally just looked at the Libby’s recipe and wondered what kind of replacement I could use for the evaporative milk.

    THANK YOU!

    Reply
  2. Nicole Conard says

    November 27, 2013 at 5:31 pm

    5 stars
    Just came out of the oven. Looks like perfection! Our GF/DF family can’t wait to dig in 🙂 Thank you.

    Reply
  3. cierra says

    November 29, 2013 at 6:42 pm

    Is this canned full fat coconut milk or like the boxed kind?

    Reply
    • Erin Collins says

      November 29, 2013 at 6:48 pm

      Yes canned full-fat coconut milk!

      Reply
  4. Erin A says

    May 11, 2014 at 9:59 pm

    5 stars
    It tastes exactly the same as regular pumpkin pie – yum!

    Reply
  5. Madison says

    November 13, 2018 at 12:38 pm

    5 stars
    This is such a yummy recipe! Perfect for Fall and a favorite at thanksgiving dinner

    Reply
    • Erin Collins says

      November 15, 2018 at 7:18 pm

      Thanks! 🙂

      Reply
  6. Laurie says

    November 16, 2018 at 7:52 am

    Can I substitute the coconut milk for unsweetened almond milk instead?

    Reply
  7. Amanda says

    November 19, 2019 at 6:16 am

    Can you subtweet spices for pumpkin pie spice? If so how much should you use?? Thanks!

    Reply
    • Erin Collins says

      November 21, 2019 at 9:36 am

      Yes! You can use 1 3/4 teaspoon pumpkin pie spice instead.

      Reply
  8. Selma says

    November 27, 2019 at 7:59 am

    5 stars
    I love this recipe, it is easy and the whole family loved the pie. Besides the gluten free and dairy free diet I have a cinnamon allergy so I substitute with Cardamon, absolutely no one noticed the difference in taste.
    Thank you for this great recipe. Happy Thanksgiving

    Reply
  9. Alessandra Elliot says

    November 27, 2019 at 3:16 pm

    5 stars
    If I use an already baked gluten free pie crust, Do I even need to bake the pie? Or can I just put the filling in the pie crust and put it in the fridge over night? What do you suggest. Sorry I never bake so I have no idea what I’m doing

    Reply
    • Erin Collins says

      December 03, 2019 at 11:42 am

      You need to make this pie with an unbaked pie crust. The custard definitely needs to be baked so it won’t work to just refrigerate it. I hope this helps!

      Reply
  10. Connie Ryder says

    September 21, 2020 at 7:21 pm

    Can non-dairy sour cream be substituted for the dairy one?

    Reply
    • Erin Collins says

      September 22, 2020 at 11:29 am

      Yes that will work great!

      Reply
  11. Sarah says

    November 05, 2020 at 4:54 pm

    Any thoughts on subbing full fat Greek yogurt for the sour cream? That’s what I usually do, since we don’t really eat sour cream, but I’ll get some if it’s a deal-breaker. This looks a lot simpler than the GF crust recipe I’ve been using. Thanks!

    Reply
    • Erin Collins says

      November 11, 2020 at 7:36 pm

      I think it really needs the sour cream! The crust needs the fat for richness and texture. I hope you like it! 🙂

      Reply
  12. Julie says

    November 18, 2020 at 8:25 pm

    5 stars
    This recipe sounds great!
    If I wanted to use a store bought gf pie crust would I bake it the same way that your recipe is stated above?

    Reply
    • Erin Collins says

      November 19, 2020 at 9:16 am

      Yes exactly! You can use a store-bought crust in place of mine no problem

      Reply
  13. Jan says

    November 24, 2020 at 6:52 pm

    5 stars
    Can this same pie crust recipe be pricked and baked to be used for a cream type pie?

    Reply
    • Erin Collins says

      November 25, 2020 at 5:46 am

      Absolutely! It’s delicious with any pie. I like using it as a base for my dairy-free banana cream pie.

      Reply
  14. Jackie says

    November 25, 2020 at 12:27 pm

    Hi, my son is allergic to eggs. Is there any substitution I can use to replace the eggs? Maybe flaxseed, just not sure if this will work. Thank you!

    Reply
  15. Mei says

    November 30, 2020 at 2:43 pm

    5 stars
    This was a delicious and perfect pumpkin pie. The crust was the best! My family usually doesn’t like pumpkin pie, but they all commented how this tasted so good. I will be making this at Christmas too. I haven’t made a crust like this before. Your instructions were clear and precise, so it turned out great.

    Reply
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Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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Join my free email list to receive this Gluten-Free Dinners cookbook!

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