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Traditional Gluten-Free Pumpkin Pie Recipe

The Best Traditional Gluten Free Pumpkin Pie Recipe

by Elyse V

With our American friends celebrating Thanksgiving this week, we thought we would share a great recipe for a traditional gluten-free pumpkin pie that will help make your holiday meal a little sweeter. Just because things have to be done a little different this year, doesn’t mean you have to sacrifice on what makes Thanksgiving great – the food, the people and the traditions. There are a number of Thanksgiving tips during the pandemic that will help you make the most of the holidays while still respecting all safety and health guidelines.

This gluten-free pumpkin pie recipe is traditional in that the crust is very flaky and the filling is smooth and full of flavour. No one will know it’s gluten-free. We scoured the Internet for the best filling and pie crust recipes and tested many out before finding this perfect combo. The pie crust recipe comes from Recipe Idea Shop. Not only do they use my favourite flour in the recipe,  it’s also easy to make. The filling comes from Sally’s Baking Addiction. We hope it makes your holidays a little more delicious. Now roll up your sleeves and get baking.

Pie Crust Ingredients

  • 1 ½ Cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (or another gluten free all-in flour)
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 7 tablespoons cold butter (for vegan, use Crisco)
  • 8-10 tablespoons cold water (put an ice cube in the water while preparing the ingredients)
  • 1 teaspoon apple cider vinegar
  • Pam nonstick cooking spray

Pie Crust Instructions

  1. By hand, whisk together flour, sugar and salt.
  2. Add in the cold butter or Crisco in small pieces.
  3. Using a pastry cutter or two butter knives, mix until well combined. It will be dry and crumbly.Add the apple cider vinegar and a couple of tablespoons of cold water.
  4. Blend until the dough comes together, adding more water—1 tablespoon at a time—as needed.
  5. The dough should not be sticky and should hold together when pressed.
  6. Do not roll out the dough. Instead, press the dough into the pie plate, working it slowly up the sides of the plate.
  7. Place the pie plate in the refrigerator, until ready to use. If you are not using it within an hour, cover it with plastic wrap to hold in the moisture.
  8. See baking instructions below for temperatures and time.

Note: I made my crust a day before. Then, once I worked it into my pie plate I put it back into the fridge. This helped prevent shrinking. With the extra dough, I made cutouts that I egg washed and sprinkled them with a little sugar. These pie dough cut outs were then put on my baked pie for decoration. 

Pumpkin Pie Filling Ingredients

  • Homemade pie crust (recipe above)
  • 1- 15oz can (about 2 cups; 450g) pumpkin puree*
  • 3 large eggs
  • 1  1/4 cups (250g) packed light or dark brown sugar
  • 1 Tablespoon (8g) cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger*
  • 1/4 teaspoon ground or freshly grated nutmeg*
  • 1/8 teaspoon ground cloves*
  • 1/8 teaspoon fresh ground black pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk (I used 1% milk– any is fine)
  • Egg wash: 1 large egg beaten with 1 Tablespoon milk
  • Sprinkle to sugar

Pumpkin Pie Instructions

  • For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
  • Preheat oven to 375°F (190°C).
  • I blind baked the pie for about 10 minutes. 
  • Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the centre is almost set, about 55-60 minutes, give or take. A small part of the centre will still be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at 50 minutes and then 55, and then 60, etc.

Note: Instead of ground ginger, nutmeg, and cloves, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 1/2 teaspoons of cinnamon.

This is one of the best pumpkin pies you’ll ever try gluten free or otherwise. Best of all, even a novice baker will be able to tackle it and wow everyone on Zoom with their picture perfect pie.

Enjoy and don’t forget the whipped cream! 

Are you doing a traditional Thanksgiving meal this year? Let us know in the comments.

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taffy November 23, 2020 - 9:47 AM

The pie looks yummy. will definitely try the recipe

Elyse V November 23, 2020 - 12:34 PM

Thank you. Hope you enjoy it as much as we did our pie! Happy baking.

Natascha November 24, 2020 - 1:31 AM

Ohhh, looks so delicious and it’s gluten-free. Just perfect, can’t wait to try this out (:

Tahlula B November 24, 2020 - 11:19 AM

It’s tried and tested and delicious. Let us know how it goes or if you have any questions.

Thanks for stopping by and dropping a note. Happy baking!

hari November 24, 2020 - 7:40 PM

it looks amazingly sweet.
can’t wait to try it in my home.
thank you very much for sharing this awesome recipe.

Elyse V November 24, 2020 - 10:47 PM

Thank you. We hope you enjoy it as much as we did.

Victoria November 26, 2020 - 2:13 AM

Looks like a yummy pie! Can’t wait to try this at home

Tahlula B November 26, 2020 - 2:53 AM

It really is. Let us know how it turns out for you.

Thanks for reading and for the comment.



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