Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is the perfect autumnal bake! An easy Fall dessert with buttery gluten free shortcrust pastry and a warming, pumpkin spice filling. I love making homemade gluten free Pumpkin Pie and it’s a great Thanksgiving dessert!

I know in the UK we don’t typically celebrate Thanksgiving, but pumpkin spice fever is definitely spreading and I am 100% here for it.

This easy gluten free pumpkin pie is the epitome of cosy season, with the warming spices of cinnamon, ginger, nutmeg and clove in a sweet pumpkin custard filling.

This homemade gluten free pumpkin pie is made using my failsafe gluten free pastry recipe and the filling is made with canned pumpkin, which is pretty easy to find nowadays.

Of course you can use up any extra tinned pumpkin in my pumpkin spice donuts or pumpkin banana muffins. And the pastry offcuts can be frozen or used for jam tarts or pop tarts.

Serve this recipe up with some fresh whipped cream for the ultimate Fall treat. It is traditionally a great gluten free Thanksgiving dessert after an epic roast dinner feast!

Ingredients

There’s a printable recipe card for these gluten free pumpkin pie recipe below. But for the shopping list here is what you will need:

For the pumpkin pie crust

For my gluten free pie crust recipe I use my gluten free shortcrust pastry, which I’ve included in the recipe card below.

But you can visit my gluten free pastry recipe for a tonne of tips and troubleshooting if you need to. You will need:

• Plain Gluten Free Flour: I usually use the FREEE gluten free plain flour blend, but any all purpose gluten free flour should work.
• Xanthan Gum: This is really important as it makes the pastry workable and stops it crumbling when baked.
• Egg: I use a UK large, so in the US you’ll want an XL egg.
• Butter: The key here is that the butter must be cold otherwise it’ll just melt when you start using your fingers to make the pastry.
• Sugar: Optional, but I like to add a little caster sugar (baker’s sugar in the US) to subtly sweeten the pumpkin pie crust.

You’ll also need to blind-bake the gluten free pie crust before adding the filling. Buying some baking beans can be helpful but you can use dried lentils or rice instead.

For the pumpkin pie filling:

To make this easy gluten free recipe for pumpkin pie filling you will need the following ingredients:

• Canned Pumpkin Puree: Finding tinned pumpkin puree is easy nowadays – look in the world food aisles in UK supermarkets. Ensure it’s pumpkin puree, not pie filling.
• Eggs: This helps to set the pumpkin custard filling of the pie.
• Light Brown Sugar
• Cornflour: Or cornstarch in the US. This helps thicken the filling and is 100% gluten free and safe for people with coeliac disease.
• Double Cream: Or heavy cream in the US.
• Ground Cinnamon
• Ground Cloves
• Ground Ginger
• Ground Nutmeg

How to make gluten free pumpkin pie

There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free pumpkin pie is to make:

To make the gluten free pie crust:

Add the gluten free flour, xanthan gum, salt and sugar to a large mixing bowl and stir together. Cut the butter into cubes and then add to the bowl.

Using your fingers, rub the mix together until it resembles breadcrumbs.

Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined.

Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.

Once the pastry dough becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough.

Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!

To blind bake the pumpkin pie crust:

While the pastry is chilling, preheat the oven to 200’C / Fan 180’C / 400F / Gas Mark 6.

Remove the gluten free pastry from the fridge and onto a floured work surface. Roll to around 4-6mm thick, until the pastry is large enough to cover the pie dish with some excess.

Use the rolling pin to carefully lower the pastry over a deep 22cm pie dish. Gently push it into the dish so that the excess overhangs the edges.

Using your fingers, press the sides of the pie into the shape of the dish. Remove any excess pastry with a sharp knife then shape the pie crust (or just leave it as it is if you prefer!)

Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).

Blind bake the pie for 15 minutes, then carefully remove the baking beans and bake for a further 5-10 minutes until the pastry is golden.

To make the pumpkin pie filling:

Meanwhile, make the filling. Add the pumpkin puree, eggs and light brown sugar to a large mixing bowl and beat with an electric mixer until combined.

In a separate bowl, mix together the cornflour and spices. Add this to the mixture with the double cream and then beat again until fully mixed together – it should form a fairly runny mixture.

Remove the pastry from the oven and turn it down to 180’C / Fan 160’C / 350F / Gas Mark 4. Pour the filling into the pie crust so that it is just below the rim of the pastry (it will rise a little).

Place back into the oven and bake for a further 55-60 minutes until the filling has just set. Remove from the oven and cool slightly before serving warm.

Got gluten free pastry offcuts? Roll the offcuts out and cut autumn shapes like leaves and pumpkins from them. Place on a baking sheet and bake for 5-10 minutes until golden.

Storing and Freezing

The gluten free pie crust can easily be made, blind-baked and then kept in the fridge (or freezer) until ready if you want to make this ahead of time.

Any pumpkin pie leftovers can be stored in the fridge for 3-5 days or frozen. I recommend freezing in slices (separated by parchment paper) for up to 6 months.

Defrost at room temperature before eating. You can eat this gluten free pumpkin pie either warm or cold.

Frequently Asked Questions

Here are some FAQs about this easy pumpkin pie recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.