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Slice of pumpkin pie with a piece on a fork

Meaningful Eats

Gluten-Free Pumpkin Pie (with Homemade Crust)

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!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 45 minutes
Servings 8 servings


For the Crust:

  • 8 tablespoons butter (1 stick)
  • 3 tablespoons ice water
  • 1 ½ tablespoons sour cream
  • 1 ½ teaspoons white vinegar or rice vinegar
  • 1 cup + 2 tablespoons gluten-free 1:1 baking flour (6 ½ ounces)
  • 1 teaspoon sugar
  • ½ teaspoons salt

For the Pie:

  • cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 1 15 oz can of pumpkin
  • 2 eggs
  • 12 ounce (1 can) evaporated milk or 1 cup full-fat coconut milk


For the Crust:

  • Cut the butter into small ¼-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.
  • If you refrigerated the dough longer than 1 hour, let the dough sit at room temperature for 15 minutes before rolling. Roll the pie crust out between 2 large pieces of plastic wrap, to ¼ inch thickness.
  • 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!



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.


Calories: 325kcal | Carbohydrates: 36g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 459mg | Potassium: 316mg | Fiber: 3g | Sugar: 24g | Vitamin A: 9349IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg