Gluten Free Pumpkin Pie

Desserts & Baking, Gluten-Free, Holiday Dishes

Gluten Free Pumpkin Pie

The holidays aren’t the holidays without pumpkin pie.  But what if you’re unable to eat gluten?  Dry your tears, this pie is your answer!  Rich and flaky with a perfect hint of fall spices, this pie will check all of your boxes.  I was so excited to work with Nature’s Fare Markets to create this recipe: my aunt and cousin both have Celiac Disease, and are always missing out on the pie at the holidays…no fun!


My aunt told me that she has yet to find a good pie crust recipe and I was up to the challenge.


Alternately you can lose the pie crust completely and bake the filling in a lightly greased pie plate.  I do this every year as a healthier alternative and rarely miss the crust.  You can use either whole milk or half and half cream; the cream produces a slightly better consistency but of course the milk has less fat.  The choice is yours.  Serve this with a little dollop of whipped cream and a sprinkle of cinnamon.

Gluten Free Pumpkin Pie shells

Makes 4 small (5”) pies or 1 large (9”) pie



  • 2 c. gluten-free flour blend (I used Bob’s Red Mill)
  • ½ tsp. xanthan gum
  • 1 Tbsp. brown sugar
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ c. vegetable shortening
  • ½ c. cold butter, cut into 1/2” cubes (I used organic)
  • 3-4 Tbsp. ice cold water


Crust Directions:

  1. Add the flour, xanthan gum, brown sugar, salt and cinnamon to a food processor or large bowl.  Pulse or mix to combine.
  2. Add the shortening and butter and pulse (or mix with hands or a pastry blender) until the butter is the size of peas.  Slowly add the ice water 1 tablespoon at a time, pulsing or mixing in between until the pastry just holds together when pressed gently against the side of the bowl.
  3. Empty the pastry on to a sheet of plastic wrap, wrap tightly and refrigerate for at least 1 hour.


Pumpkin Filling:

  • 1 can (398ml) pumpkin puree
  • ½ c. brown sugar
  • 3 eggs, well beaten
  • 2/3 c. whole milk or half and half cream
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. nutmeg
  • pinch of cloves
  • pinch salt



  1. Preheat the oven to 350F
  2. Place all of the pumpkin pie filling ingredients into a large bowl and whisk together well.
  3. On a well-floured surface roll out the pie dough to ¼” thick. If using mini pie dishes divide the dough into 6 balls first and roll out each one to ¼” thick.  Place the rolled dough into the pie plate(s), patching with extra dough if needed (just pat the extra dough on top of the holes with your fingertips if needed, gluten free dough is inherently crumbly so expect it to fall apart a bit!), crimp the edges of the dough with your fingers and cut the excess dough off of the edges with a sharp knife.
  4. Pour the filling into the pie shell(s) and bake until a knife inserted in the middle comes out clean, approximately 45-50 minutes for the large pie and around 35-40 minutes for the small pies. Set aside to cool to room temperature before serving and serve with a dollop of lightly sweetened whipped cream.

Thank you Nature’s Fare Markets for sponsoring this post!

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3 Comments on “Gluten Free Pumpkin Pie”

  1. Sandy

    I can’t wait to try this! We have a couple of gluten sensitive family members so I tried a recipe with sour cream and butter and the rest at Canadian Thanksgiving. It tasted wonderful, like shortbread but it was hard to get it just right to roll. This one looks a little easier.

  2. Sarah

    I tried this sans crust and tried to make it vegan…. (flax eggs and homemade cashew cream as replacements). It’s been baking for the past 1.5 hours, not setting, may be a fail! :/

    1. Tori Wesszer

      Hi Sarah!!! Ah yes, the cashew cream is an easy switch but the flax eggs won’t work… I haven’t experimented with a totally vegan version yet but suspect that some sort of a starch would work, possibly xanthan gum but again, haven’t tried… yet! Thanks for giving it a whirl my friend and taking one for the team 😉 xo

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