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One thing I want to make at this time of year is gluten free pumpkin pie.

It’s spicy, sweet, and the perfect autumnal bake – perfect for Halloween on Thanksgiving.

With a gorgeous gluten free shortcrust pastry filled with a beautifully-spiced pumpkin filling, this is a super dessert for the fall season.

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.

I do love a pumpkin spice latte at this time of year and to me, this gluten free pumpkin pie is just the epitome of autumn.

Tinned pumpkin is relatively easy to find in most supermarkets in the UK and what’s more, the fact it’s tinned means it keeps for ages.

That way you can keep some in the cupboard ready to make a gluten free pumpkin pie whenever you fancy.

And if you don’t use all the pumpkin on this recipe, you could use any remnants to make my gluten free and vegan pumpkin spiced doughnuts too.

Gluten free pumpkin pie recipe
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My gluten free pie crust recipe

The first stage of making this gluten free pumpkin pie is throwing together the perfect pie crust.

For this I recommend using my gluten free shortcrust pastry recipe – it’s really simple to make.

The pastry recipe has a full step-by-step guide, and you’ll want to use half the quantities to make this pumpkin pie.

Which means for this pie crust recipe you’ll need:

  • 170 g plain gluten free flour
  • 1 tsp xanthan gum
  • 1 medium egg
  • 1-2 tsp water
  • 110g unsalted butter (cold)
  • 1 tbsp caster sugar
  • Pinch salt

For this gluten free pie crust you’ll need a gluten free flour blend which is either a plain or All Purpose mixture.

To make the pastry you first add the dry ingredients to a bowl, and then rub in the butter using your fingertips.

Next you add the egg and water, working the pastry into a dough before chilling it.

The chilling step is really important as it stops the gluten free pastry being so sticky and helps you to roll it out easier.

I recommend rolling the pastry between two sheets of clingfilm (or baking paper) as it makes it a lot easier.

You’ll also need to blind-bake the gluten free pie crust before adding the filling, and I’ve explained this fully in the recipe card below.

Buying some baking beans can be helpful but if you don’t have them you can use dried lentils or rice instead.

Gluten free pumpkin pie recipe

My gluten free pumpkin pie filling

The second stage of making this gluten free pumpkin pie is the filling.

There’s a full list of pumpkin pie filling ingredients and the method in the recipe card below, but for the shopping list you’ll need:

  • 425g tin of pumpkin puree
  • 3 large eggs
  • 250g light brown sugar
  • 1 tbsp cornflour
  • 1.5 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 200ml double cream

Pumpkin puree is easily found in most UK supermarkets nowadays – try looking with the American imported foods if you cannot find it.

All of the other ingredients are storecupboard staples and easy to find.

Of course you can omit any of the spices if you don’t like them but this is my absolutely favourite blend for the perfect pumpkin spice.

Making the pumpkin pie filling really is as simple as mixing it all together – it’ll be fairly runny and easy to pour into the pastry.

And if your pie dish is a little shallow and you have some leftover, you could try swirling it into my gluten free brownies recipe to make the best pumpkin spice brownies!

Gluten free pumpkin pie recipe

Can this recipe be made dairy free or vegan?

As yet I haven’t tested a vegan pastry recipe or a vegan pumpkin pie.

You could substitute the butter in the pastry for a hard dairy free butter alternative, and the double cream for a plant-based version.

I’ve personally not tried this myself though so I cannot vouch for the finished result.

I also haven’t tried using any egg substitutions – this recipe is made to contain dairy and egg so if you do try it, please let me know how you get on.

Gluten free pumpkin pie recipe

What can I serve with pumpkin pie?

My favourite way to eat this gluten free pumpkin pie is while it’s still warm (but not hot) from the oven.

I whip up a batch of double cream and grate in the zest of an orange for the best accompaniment.

You could also add a little icing sugar if you want the cream to be a bit sweeter.

This gluten free pumpkin pie is also delicious served with a little vanilla ice-cream.

Whipped cream is definitely traditional way to serve this delicious American dessert.

Gluten free pumpkin pie recipe

My gluten free pumpkin pie recipe

Whether you’re celebrating Thanksgiving or just love an autumnal bake, you have to give this gluten free pumpkin pie recipe a go.

It’s really quite simple to make and absolutely the best dessert of the season!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

Gluten free pumpkin pie recipe
Yield: 8

Gluten Free Pumpkin Pie

Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 1 hour
Total Time: 2 hours 30 minutes

This gluten free pumpkin pie is the perfect Thanksgiving or Halloween recipe. A sweet and spicy pie in a gluten free shortcrust pastry case.


For the filling:

  • 425g tin of pumpkin puree
  • 3 large eggs
  • 250g light brown sugar
  • 1 tbsp cornflour
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 200ml double cream


  1. First make the pie crust using my gluten free shortcrust pastry recipe (using half the quantities of the recipe linked). Once the pastry is chilling, preheat the oven to 160'C / Fan 140'C / Gas Mark 3.

Blind bake the pastry

  1. Remove the gluten free pastry from the fridge and place between two pieces of clingfilm. Roll to around 4-6mm thick, until the pastry is large enough to cover the pie dish with some excess.
  2. Remove the top piece of clingfilm and then 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.
  3. Use your fingers to press the sides of the pie into the shape of the dish. Break off a small piece of the overhanging dough and roll into a ball - use this to press the pastry in further (it will stop your finger nails going through the pastry!).
  4. Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.
  5. 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.

Make the filling

  1. 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.
  2. 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.
  3. Remove the pastry from the oven and pour the filling in so that it is just below the rim of the pastry (it will rise a little).
  4. 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.


  • This gluten free pumpkin pie will keep in the fridge for 2-3 days. Can also be served cold.
  • Try whipping up some double cream with fresh orange zest for a delicious accompaniment.

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 252Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 98mgSodium: 45mgCarbohydrates: 36gFiber: 2gSugar: 33gProtein: 4g


Want to have a go at some of the other gluten free baking recipes on the blog?

Give some of these other gluten free bakes a try and see what you think!

There are plenty to choose from – here are a couple of easy baking tutorials to get you going:

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!


Make sure you pin these recipe cards below for later! 

Do head over and follow me on Pinterest too for more gluten free recipe inspiration.

Gluten free pumpkin pie recipe
Gluten free pumpkin pie recipe

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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