gluten free pumpkin pie

Gluten-Free Pumpkin Pie Recipe

Gluten free pumpkin pie is just as good (if not better) then a typical pumpkin pie. It is also an easy pie recipe to make. Somehow I became the pumpkin pie expert in our family. I don't know exactly how that happened… I seem to remember one Thanksgiving many years ago my Grandmother loved the pie I made. After that I was required to make one every year! This pie recipe has been updated and refined year after year.

A pumpkin pie crust is typically made with wheat flour but this pie is make with a simple almond flour crust, making it gluten free. There is no rolling required so it's quick and easy to put together.

You can mix together this pie filling in a bowl with a whisk, a food processor, a vitamix or a hand mixer – whatever you prefer.

gluten free pumpkin pie

Gluten Free Pumpkin Pie

Print Recipe
Pumpkin pie made with a gluten free crust
Course Dessert
Cuisine American
Keyword gluten free pumpkin pie
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8
Cost 10



Pie Filling


  • Preheat oven to 350 degrees.
  • Mix all ingredients together and press into a 9″ pie plate.
  • Bake for 10 minutes or until lightly browned. Let cool before filling.
  • Next, mix together the filling.
  • Preheat oven to 425°.
  • Add all filling ingredients to a bowl and mix with a mixer or a whisk until blended well.
  • Pour the filling batter into the pre-baked pie crust.
  • Bake in oven for 15 minutes at 425° then reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Gluten Free Pumpkin Pie Tips

  • If you have extra filling that will not fit in your pie crust (sometimes this happens to me). bake it in a ramekin. It comes out like a pumpkin custard and it's quite delicious on it's own (or with whipped cream on top).
  • Serve this pie with whipped cream or vanilla ice cream for a real treat.
  • You can also bake this in a square or rectangle baking dish and cut into squares. Press the crust into the bottom of the pan only. Refrigerate before cutting.
  • Canned pumpkin or a roasted whole sugar pumpkin both work great in this recipe. If you use a whole pumpkin, roast it and puree it before adding to the pie filling recipe.

Find more gluten-free recipes on this page.

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