Please all holiday guests with this easy, from scratch gluten-free pumpkin pie recipe! Start with an extraordinarily tender, flaky gluten-free pastry crust, and fill with a rich, custardy pumpkin pie filling, thanks to the addition of heavy cream. Plus, this gluten-free pumpkin dessert also includes a simple trick to avoid a soggy bottom crust!

Best Gluten-Free Pumpkin Pie Recipe

A classic Pumpkin Pie is easy to create with this easy, homemade gluten-free recipe. Whether you are intimidated by making a gluten-free pumpkin pie crust or just want the best velvety, silky smooth filling, this step-by-step tutorial guarantees the best results!

For the gluten-free pumpkin pie filling I wanted to replicate a completely from-scratch taste, but without the time or complexity of using fresh pumpkin. Therefore, I relied on a baking trick my mom used for her famous Thanksgiving pies.

Using canned pumpkin with the addition of heavy cream recreates a freshly-made filling, made in only 5 minutes! Combining heavy cream with brown sugar subtly smooths the flavor into a perfectly sweetened pumpkin custard.

I prefer using cream with an adequate amount of sugar and spices over sweetened condensed milk, which can be a little syrupy and artificial tasting. The other option, using evaporated milk, requires slightly more sugar for taste. Because heavy cream adds richness from the fat, I find it requires less sugar.

A soggy bottom crust plagues many gluten-free pumpkin pie recipes, but I rely on an easy trick to avoid that. When creating this homemade gluten-free apple pie recipe, I found using a metal pie dish baked directly on a baking sheet makes a crispy bottom crust.

Learn more easy baking tips, such as how to avoid a cracked filling, achieve a shiny, flaky outer crust, and how to tell when a gluten-free pumpkin pie is done baking. It’s all here!

Ingredient Notes

• Gluten-free pie crust – For best taste and ease, use the included recipe, which earns high marks in all these gluten-free pie recipes. For the best texture, I highly recommend using Cup4Cup gluten-free flour blend.
• Canned pumpkin – Be sure to use pumpkin puree, not pumpkin pie filling. I recommend using Libby’s brand because it is thicker, more concentrated, and contains less moisture than other brands.
• Heavy cream – The fat adds a richness to the gluten-free pumpkin pie filling and recreates a from scratch taste, but with the easy of using canned pumpkin. For a dairy-free option use full fat coconut milk (sold in a can).
• Brown sugar – I prefer using packed light brown sugar over granulated sugar to add rich, caramel undertones.
• Eggs – Using room temperature eggs homogeneously combines with the filling ingredients. Also, lightly beat the eggs with a fork before adding to the pumpkin mixture to avoid cracks in the cooled pie.
• Spices – Through recipe testing other gluten-free pumpkin recipes, I’ve found the spices need to be amplified to shine through, so don’t be afraid of the slightly increased amounts. Swap 1 tablespoon pumpkin pie spice for the combination of cinnamon, ginger, nutmeg, and cloves.

how to make Gluten-Free pumpkin Pie

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Begin by making the gluten-free pie crust and refrigerating for 1 hour before rolling out. Once it is fitted in a 9-inch pie plate (metal preferred) and the crust has been trimmed and fluted, place in the freezer for at least 15 minutes. 
2. While it is freezing, preheat the oven to 400ºF. Place a baking sheet on the middle rack. The baking sheet heats, along with the oven, to place the pie on. The metal conducts the heat better, which makes a crisp bottom crust.
3. For the pumpkin filling, first make sure the eggs are at room temperature. If you need to do this quickly place the whole eggs in a bowl and cover with hot water. Let sit for 5 minutes. Then, crack the eggs in a small bowl and lightly whisk with a fork. This avoids over-mixing the filling, which can cause the pie to crack upon cooling.
4. In a large mixing bowl stir together the canned pumpkin puree, brown sugar, vanilla extract, spices, and salt. After mixing, add the lightly beaten eggs and heavy cream. Gently stir to just combine, without any streaks left.
5. Remove the crust from the freezer. For a shiny crust edge (optional), brush the outer crust with an egg wash mixture – 1 egg beaten with 1 tablespoon of water before filling.
6. Pour in the filling and transfer the pie to the hot baking sheet in the oven. Bake for 15 minutes. Leave the pie in the oven, but lower the temperature to 350ºF. Protect the crust with a pie shield or loosely over the edges with foil. Bake for 50 minutes longer, or until edges are set, firm and start to puff and slightly crack. When the pie is gently moved, the middle shouldn’t be sloshy, liquidy.
7. Gently remove the pie from the oven and transfer to a wire rack to cool completely, about 3-5 hours, before serving. If desired, top slices with whipped cream.

Best Canned Pumpkin To Use

For this recipe be sure to use pumpkin puree, not pumpkin pie filling. I recommend using Libby’s brand because it is thicker, more concentrated, and contains less moisture than other brands.

Any brand of canned pumpkin is safe for gluten-free pumpkin desserts. However, different brands contain varying consistencies, which can affect the filling’s texture. If the pumpkin puree is on the thinner side you may want to slightly reduce the heavy cream.

Baking Tips For Flaky Bottom Crust (Not Soggy)

GF pastry dough has a harder time absorbing fat, which is where the common problems of dense crust or soft bottom layers comes from. Fortunately it’s not hard to rectify this problem using the easy tricks below!

• Be sure the pie is well chilled before going in the oven. Freezing for 15 minutes before does the trick. It’s important to bring the fat (butter) back down to a cold temp before baking.
• While the oven is preheating, place a metal baking sheet in the oven, which the pie will sit on to bake. The extra heat from the pan reflects into the crust, making it crisp.
• For best results use a deep dish metal pie pan, rather than glass or ceramic. When coupled with the heated baking sheet, you are guaranteed great results.
• Start at a high oven temperature for first half of baking time. With the cold butter, hot metal baking sheet and pie dish, it crisps the crust quickly. Finishing baking at a slightly lower temp.
• Use a silicone pie shield to protect the outer crust. While we are using excess heat to crisp the bottom and sides, you do not want the edges to become overly browned and tough.
• Instead of pairing a metal pie dish with baking sheet, you can also par-bake the crust before filling, a trick used in this southern gluten-free sweet potato pie recipe.

Alternative Crust Options

For a classic taste, a flaky gluten-free pumpkin pie crust is the way to go, but you can still achieve a great-tasting pie using GF alternatives. Please note: If using something besides a pastry crust, it will have a softer texture, and not be as crisp.

To test if the pie is done, follow the same clues in the recipe – the edges should be firm and start to puff, slightly crack. When the pie is gently moved, the middle shouldn’t be sloshy, liquidy.

• Crustless pumpkin pie – Pour the filling in a greased 9-inch pie plate. Bake at 350ºF for 40-50 minutes.
• Almond flour crust – Prepare and bake the crust fully, as directed. Pour in the filling and bake at 350ºF for 40-50 minutes.
• Pecan crust – Prepare and bake the crust fully, as directed. Pour in the filling and bake at 350ºF for 40-50 minutes.

Storing Tips

Although many recipes direct to refrigerate a pumpkin pie, I always store at room temperature to keep the crust crisp. For best taste and texture, make the pie one day before serving. If you would like to cover it, loosely tent foil over the top, but avoid using plastic wrap, which traps in moisture.

If you prefer refrigerated pies, after it has completely cooled, loosely tent foil over the top and place in the fridge up to 2 days. However, refrigerating a pie adversely affects the crust, making it softer and not as flaky.

If you are worried about a pie sitting out that long, I would recommend freezing the baked pie instead. Once it has completely cooled (at least 5 hours), place it in the freezer, unwrapped. Once it has frozen, wrap securely with plastic wrap and cover with foil.

When ready to serve, unwrap the pie and thaw at room temperature for 3 hours. Be sure to take the wrappings off before thawing or the condensed moisture will make the crust soggy.

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