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.
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Of all the Thanksgiving desserts, pumpkin pie was never one of my favorites. But I gotta say, between my cream cheese pumpkin pie and this one, I've grown very fond of it. Now that there are TWO pumpkin pie recipes on the blog, which one will I choose for my Thanksgiving dessert? Or should I just make both? Decisions, decisions.
So what made me change my mind about pumpkin pie? Well, there's a few things in this particular pie that I haven't seen in any others. I adapted this recipe from Sally's Baking Addiction. She calls it The Great Pumpkin Pie Recipe and she's absolutely right--it IS a great pumpkin pie recipe! Let's get into it and we'll go over everything you'll need to make the best pumpkin pie.
here's what you'll need
- Easy Gluten Free Pie Crust - with my no-fail pie crust recipe, you're off to a great start! See the recipe and video for how to parbake it (which you'll need to do for this recipe).
- Pumpkin puree - make sure you don't get pumpkin pie filling. Straight up pumpkin is what you need.
- Brown sugar - using brown sugar gives a deeper molasses flavor to the pie.
- Heavy cream - heavy cream makes the pie extra smooth and creamy.
- Cornstarch - just a bit of cornstarch helps the pie set up perfectly.
- Black pepper - yep, you read that right! Black pepper is the secret ingredient in this pie that no one will know is there, but they'll wonder what makes this spicy pie so good. Trust me, it works!
let's assemble this heavenly pumpkin pie
Whisk together brown sugar, eggs, and pumpkin puree in a large bowl.
Add cornstarch, salt, spices, heavy cream, and milk and continue whisking until smooth.
Pour into parbaked gluten free pie crust and bake at 375 F for 55-60 minutes, or until set (the middle will still jiggle slightly).
gluten free pumpkin pie FAQs
I always recommend parbaking a crust for baked custard pies as it avoids the dreaded soggy bottoms.
Make sure not to overbake it. Remove it from the oven when the very center is still somewhat jiggly.
Yes, it is a custard so it must be refrigerated. It is served cold or at cool room temperature.
more gluten free pie recipes
- Amazing Gluten Free Apple Pie
- Gluten Free Chocolate Chess Pie
- The Best Gluten Free Sweet Potato Pie
- Gluten Free Peanut Butter Pie
- Gluten Free Apple Crumb Pie
- Gluten Free French Silk Pie
- Gluten Free Lemon Pie
- Triple Layer Gluten Free Coconut Cream Pie
- Gluten Free Cream Cheese Pumpkin Pie
This Gluten Free Pumpkin Pie Recipe will satisfy your cravings for a taste of tradition. Serve it with or without whipped cream on Thanksgiving or any day of the year.
Gluten Free Pumpkin Pie Recipe
Equipment
Ingredients
- 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 teaspoon salt
- 1½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice* (see notes below)
- ¼ teaspoon 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)
Instructions
- 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.
Bonnie says
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.
Kim says
That's awesome, Bonnie! I, too, am not fond of pumpkin pie, but this one made me love it 🙂
Beverly tate says
Found your channel on you tube. So greatful to you for doing this. Most I find can get pretty complicated, you keep it simple and show me how. I wanted to ask if you could do a sweet potatoes pie? Please and thank you.
Kim says
You are in luck as I have the most wonderful sweet potato pie already on the blog! Here is the recipe: https://www.letthemeatgfcake.com/gluten-free-sweet-potato-pie/ The Italian meringue is optional, but highly recommended 🙂