Gluten Free Pumpkin Pie Recipe

This Gluten Free Pumpkin Pie Recipe is so flavorful with a silky smooth and rich filling and a tender, flaky crust. It's a classic.

Prep time: PT20M

Cook time: PT55M

Rating

5 stars (2 reviews)

Gluten Free

1 parbaked gluten-free pie crust ((half a recipe))
1 15-oz can (425g) canned pumpkin puree ((not pumpkin pie filling))
3 large eggs, at room temperature
1¼ cups (250g) packed light brown sugar
1 tbsp (8g) cornstarch
½ tsp salt
1½ tsp ground cinnamon
1 tsp pumpkin pie spice* ((see notes below))
¼ tsp freshly ground black pepper
1 cup (240g) heavy cream ((vegan cream or full fat coconut milk may be substituted for dairy free))
¼ cup (60g) milk ((dairy-free milk may be substituted))

Refer to the gluten free pie crust post for how to parbake the crust. Let the crust cool slightly while preparing the filling, but leave the oven set for 375°F.
In a large bowl, whisk together the brown sugar, eggs, and pumpkin until smooth. Add the cornstarch, salt, spices, heavy cream, and milk. Continue whisking until fully combined.
Pour into parbaked pie crust. Bake for 50-60 minutes, or until the very center jiggles slightly. It will set up further upon cooling. If at any time during the baking process the crust is darkening too much, cover the edges with aluminum foil or a pie crust shield.
Remove from the oven and place on wire rack to cool completely. Serve with plain or with sweetened whipped cream. Store in the refrigerator for up to 5 days.

Katy Ann on 2025-11-29 (5 stars):
I have never had a pumpkin pie set up so nicely, especially after going gluten free! I paired this with your pie crust- which has been my go-to for a few years now, par-baked, and it came out perfect!
Bonnie on 2024-11-29 (5 stars):
I have to say I hate pumpkin pie. My husband won’t eat it. I watched your YouTube video though and couldn’t stop thinking how I wanted to try yours. Oh my gosh! My husband and all our kids loved it. It’s so good, and it was so easy to make.