Easy Gluten-Free Pumpkin Pie
This homemade GF Pumpkin Pie is a classic dessert with a smooth, spiced pumpkin filling and a buttery gluten-free crust. It’s the perfect holiday recipe for Thanksgiving or any fall gathering. You can serve it with whipped cream or as is.
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About this holiday dessert
This classic gluten-free Thanksgiving pie is easy to make and amazing. For more gluten-free fall desserts, here is the link to this GF apple cobbler.
The pie has a soft and tender crust, and a smooth, perfectly spiced pumpkin filling. You can serve it as it is or top it with whipped cream. It’s perfect for holiday baking, any fall gathering, or Thanksgiving.
Can I make gluten-free pumpkin pie ahead of time?
Yes, you can bake it in day in advance and refrigerate it overnight. Best served at room temperature or warm slightly before enjoying it.
Ingredients
The main ingredients of this recipe are:
- Pumpkin: canned pumpkin puree or homemade one. Roast the pumpkin if making homemade pumpkin puree.
- Condensed milk: sweetened condensed milk.
- Eggs: room temperature eggs are better.
- Spices: ground cinnamon, ginger, and nutmeg.
- Flour: gluten-free all-purpose flour.
- Butter: cooled unsalted butter.
- Sugar: white granulated sugar, but you can also use light brown sugar.
How to make GF Best Pumpkin Pie
For the crust: place gluten-free all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump. You can also make the dough by hand. Mix all the ingredients in a medium bowl, add the cold, diced butter, and incorporate with your fingers or a cutter. Add the egg and mix until just beginning to clump.
Take the dough out of the processor and finish forming it. Cover and let it rest in the refrigerator for at least 1 hour.
For the filling: Whisk the pumpkin puree, sugar, and eggs in a medium bowl. Add the salt, spices, and condensed milk and mix until well incorporated.
Preheat oven to 350°F (180°C).
Take the dough from the refrigerator and let it soften at room temperature for 5 to 10 minutes. Roll out the dough on a lightly floured (GF flour) counter and then transfer to a lightly greased round baking dish. With the leftover dough, make cookies with your favorite shape, and bake for 8 to 10 minutes.
Pour the filling into the baking dish, filling 3/4 of the crust.
Bake for 45/50 minutes or until cooked. The center must be almost set.
Let cool and top with whipped cream if desired.
Storing
Store the pie covered in the refrigerator for up to 4 days. You can also freeze the pie in plastic wrap.
Variations
- Fresh pumpkin puree: replace canned pumpkin puree with fresh puree. Roast and puree fresh pumpkin until smooth. Be sure to drain any excess liquid.
- Condensed milk: replace condensed milk with evaporated milk.
- Sugar: You can also use light brown sugar.
- Serving options: serve the pumpkin pie as it is, or you can top it with whipped cream.
For more gluten-free fall dessert recipes
Gluten-Free Easy Pumpkin Pie Recipe
Ingredients
For the crust:
- 2 cups gluten-free all-purpose flour
- 1/2 cup unsalted butter, cooled
- 2/3 cups powdered sugar
- Pinch of salt
- 1 egg, room temperature
For the filling:
- 2 cups pumpkin puree
- 2 eggs, room temperature
- 1/2 cup granulated sugar
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
Instructions
- For the crust: Place gluten-free all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump. You can also make the dough by hand. Take the dough out of the processor and finish forming it. Cover and let it rest in the refrigerator for at least 1 hour.
For the crust:
- Place gluten-free all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump. You can also make the dough by hand. Mix all the ingredients in a medium bowl, add the cold, diced butter, and incorporate with your fingers or a cutter. Add the egg and mix until just beginning to clump.
For the filling:
- Whisk the pumpkin puree, sugar, and eggs in a medium bowl. Add the salt, spices, and condensed milk and mix until well incorporated.
- Preheat oven to 350°F (180°C).
- Take the dough from the refrigerator and let it soften at room temperature for 5 to 10minutes. Roll out the dough on a lightly floured (GF flour) counter and then transfer to a lightly greased round baking dish. With the leftover dough, make cookies with your favorite shape, and bake for 8 to 10 minutes.
- Pour the filling into the baking dish, filling 3/4 of the crust.
- Bake for 45 to 50 minutes or until cooked. The center must be almost set.
- Let cool and top with whipped cream if desired.