Easy Homemade Gluten Free Pumpkin Pie

Pumpkin pie is the ultimate fall dessert, and this easy recipe takes it to new heights! This homemade gluten free pumpkin pie features a silky-smooth, rich pumpkin filling nestled in a buttery, flaky crust. Every bite delivers warm, cozy flavors that taste like pure autumn perfection. Best of all, no one will guess it’s gluten-free — and it even includes a dairy-free option for everyone to enjoy.

Recipe Summary

This easy homemade gluten free pumpkin pie is a holiday favorite that’s smooth, creamy, and full of warm fall spices. With a flaky gluten free crust and a silky pumpkin filling, this pie tastes just like the classic version—no one will even know it’s gluten free! Perfect for Thanksgiving or any cozy fall gathering.

Reader Review

The best pumpkin pie I’ve ever had! My family couldn’t believe it was gluten free.

Ingredient Notes:

Gluten free pie crust – Use your favorite homemade gluten free crust or a store-bought one. Almond flour crust also works great.
Pumpkin puree – Use pure canned pumpkin, not pumpkin pie mix.
Evaporated milk – Helps create that creamy, custard-like filling.
Eggs – Give the pie structure and a smooth texture.
Sugar – A mix of brown and white sugar adds depth and sweetness.
Pumpkin pie spice – For that perfect holiday flavor; you can substitute with cinnamon, nutmeg, and cloves if needed.
Vanilla extract & salt – Enhance flavor and balance the sweetness.

A Note From My Kitchen

Pumpkin pie is one of those desserts that brings everyone together. My tip? Bake the crust a few minutes before filling it (blind bake) to prevent sogginess. Also, let the pie cool completely before slicing—this ensures perfect, clean slices every time.

How to Make a Gluten-Free Pumpkin Pie (Step-By-Step)

Preheat the oven to 375°F (190°C) and set a rack in the center position.

Prepare the crust: Roll out your gluten-free pie dough and gently press it into a 9-inch pie pan. Trim any excess and flute the edges for a neat finish.

Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the parchment and weights. Set aside to cool slightly.

Make the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and a pinch of salt until silky smooth.

Assemble and bake: Pour the pumpkin filling into the pre-baked crust. Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly but not wet.

Cool completely: Place the pie on a wire rack and let it cool to room temperature. This helps the filling firm up for clean, perfect slices.

Serve and enjoy: Slice and serve as is, or top with whipped cream or a sprinkle of cinnamon for a cozy fall touch.

Tips For Success

Don’t overbake — the pie should jiggle slightly in the center.
For a creamier texture, use room-temperature ingredients.
Cool the pie fully before refrigerating.

How to Avoid the Top of the Pie from Cracking:

Avoid overmixing the filling and overbaking. Once the edges are set but the middle still wobbles slightly, turn off the oven and let it rest inside for 10 minutes before removing.

How to Store Leftover Pumpkin Pie:

Refrigerate covered with plastic wrap for up to 4 days. For longer storage, freeze slices in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.

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Ingredients 1x 2x 3x

Crust

1 gluten free pie crust (homemade or store-bought)
1 egg white (for brushing, optional)

Pie Filling

1 can (15 oz) pumpkin puree
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/2 tsp salt
2 large eggs
1 cup evaporated milk

Instructions

Pie Crust

Roll out the crust and place in pie dish.
Trim and crimp edges, then brush with egg white if desired.
Blind bake 10 minutes before adding filling.

Pie Filling

Mix all filling ingredients until smooth.
Pour into crust and bake 45–50 minutes at 375°F (190°C).
Cool completely before slicing.

Notes

This pumpkin pie tastes even better after it’s chilled overnight — the flavors deepen beautifully. Always let it cool completely before refrigerating to prevent condensation on the crust. For an extra smooth filling, strain the pumpkin mixture through a fine mesh sieve before baking.

Special Note

To make this recipe dairy-free, replace evaporated milk with full-fat coconut milk or a barista-style oat milk. Both options create a creamy, rich texture without affecting flavor. You can also use a nut-based gluten free crust if you want a grain-free version.

Nutrition

Serving Size: 1 slice (1/8 of pie)**
Calories: 280
Carbohydrates: 37g
Protein: 6g
Fat: 11g
Saturated Fat: 4g
Fiber: 2g
Sugar: 25g
Sodium: 220mg

Nutrition Disclaimer

All nutritional values are approximate and based on standard ingredient calculations. Individual results may vary depending on specific brands and ingredient substitutions. This information should be used for general guidance only.

Easy Homemade Gluten Free Pumpkin Pie – Rich, Creamy & Perfect for Fall