Holy moly this gluten free pumpkin pie is incredible!!! It's smooth and creamy and is the best pumpkin pie I've ever had.
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Are you a pumpkin pie fan? There's usually a line drawn of pumpkin pie lovers or pumpkin pie haters. I don't hate pumpkin pie, but it's my least favorite of all the pies. It's always so boring to me. But this pie changed my mind completely about pumpkin pies and I will forever love this one!
here's what you need to make this special pumpkin pie
- Cream cheese -- this is the secret ingredient that makes this pumpkin pie extra special! It adds a creaminess that is unparalleled to any other pumpkin pie out there.
- Powdered sugar -- another ingredient you don't normally find in pumpkin pie, the powdered sugar makes the filling so incredibly smooth.
- Melted butter -- everything is better with butter (am I right?!?!) and this pumpkin pie is no exception to that rule!
how to make incredible gluten free pumpkin pie
- Parbake the pie crust -- my gluten free pie crust is the flakiest, easiest gf pie crust you'll ever make. Roll it out, line your pie pan with it and crimp the edges. Chill, line with foil and add beans, rice, or sugar. Bake for 15-20 minutes and then remove beans and bake an additional 5 minutes, or until very lightly golden brown and set. Cool.
- Whisk softened cream cheese in a large bowl with a handheld mixer or hand whisk until smooth.
- Add pumpkin puree and continue whisking until smooth.
- Add melted butter and vanilla, followed by eggs, beating just until combined.
- Slowly add powdered sugar and spices and whisk just until smooth. Don't over mix.
- Pour filling into parbaked pie shell.
Pumpkin Pie FAQs
While most pumpkin pies do not require refrigeration, because of the cream cheese in this pumpkin pie, it must be refrigerated. I like to serve it cold, but feel free to allow it to come to room temperature before serving if that's your preference.
It's not absolutely necessary to parbake the crust, but it does prevent a soggy bottom crust and makes the crust perfectly crisp and flaky.
It should be set mostly, except for the very center, where it may jiggle a little bit. Remove it from the oven at this point so it doesn't overbake and crack.
WHAT SHOULD I SERVE WITH THIS PIE?
There was a meme going around a few years back with two pictures of a piece of pumpkin pie. One was plain and the other was completely covered with whipped cream, like a frosted cake would be. You couldn't even see the pie underneath!
I think I sent that meme to Scott on Facebook because it reminded me SO much of him. We joke that he's having a little pie with his whipped cream, haha!! In all seriousness, I think whipped cream is the ONLY thing to serve with pumpkin pie. And I like my whipped cream fresh.
I never really use a recipe. Just pour some cream into a stand mixer bowl (once cream is whipped, it will double in volume). Add a few tablespoons or up to ¼ cup of powdered sugar, depending on the amount of cream poured into the bowl. Also add vanilla extract or vanilla bean seeds. Whip on low at first until the mixture begins to thicken slightly, about 30 seconds. Then mix on high until soft peaks form. If you take the whisk and dip it into the whipped cream, then flip it upright the whipped cream will create a "peak" that will flop to one side. If you're looking for a stiffer whipped cream, take it to "stiff" peak, where the peak stands straight up and doesn't flop over.
more gluten free pumpkin recipes
For a change of pace from the usual boring pumpkin pie, give this gluten free pumpkin pie with cream cheese and butter a shot. I bet you'll never go back!
Incredible Gluten Free Pumpkin Pie
- 1 gluten free pie crust parbaked
- 1 8-oz package cream cheese, softened
- 1 15-ounce can real pumpkin puree not pumpkin pie filling
- ½ cup (1 stick or 113 g) butter, melted
- 2 teaspoon vanilla extract
- 3 large eggs
- 3¼ cups (406 g) powdered sugar, sifted
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- freshly whipped cream for serving
- Prepare the pie crust according to recipe instructions for a single parbaked pie crust. Allow crust to cool while preparing filling.
- Preheat oven to 350° F.
- In a large bowl, whisk cream cheese until smooth. Add the powdered sugar and continue whisking until fully incorporated and mixture is smooth. You may need to switch back and forth between a whisk and a spatula if you're doing this by hand. Otherwise, you may use an electric mixer or stand mixer. Just don't overmix and incorporate too much air.
- Add vanilla, eggs, pumpkin puree, melted butter, and spices and continue to whisk until smooth and pourable.
- Pour filling into prepared pie crust. Bake pie for 30-35 minutes, or until center of pie is just barely jiggly when lightly shaken.
- Allow pie to cool on wire rack for 30 minutes and then chill in refrigerator for at least 4 hours before serving.
- Serve with freshly whipped sweetened whipped cream. Store pie in the refrigerator for up to 4 days.
Adapted from Modern Honey's The Best Pumpkin Pie Recipe