Homemade Gluten Free Pumpkin Pie (Easy, Cozy & Perfect for Fall Baking)

There’s nothing quite like the smell of a homemade pumpkin pie filling your kitchen. This Homemade Gluten Free Pumpkin Pie is everything you love about the classic holiday dessert—just made gluten-free so everyone at the table can enjoy a slice (or two).

As a mom who’s been baking gluten-free for years, this recipe is one I come back to over and over. It’s warm, comforting, and completely foolproof. Whether you’re a seasoned baker or brand new to gluten-free, you’ll be amazed at how easy this is.

Why You’ll Love This Homemade Gluten Free Pumpkin Pie

This pie has become my go-to during fall. It’s just so dependable—and delicious. Here’s why:

• Gluten-free crust that holds up and tastes amazing
• Creamy, spiced filling that sets perfectly
• Beginner-friendly (no fancy steps or tools needed)
• Customizable – easily made dairy-free or even crustless
• Perfect for holidays, bake sales, or weeknight dessert cravings

Ingredients You’ll Need for the Best Gluten-Free Pumpkin Pie

Simple pantry ingredients, nothing complicated. You’ve probably already got most of it on hand!

For the Gluten-Free Crust

• 1 quantity gluten-free shortcrust pastry, fitted into a 9-inch tart pan
  (You can use store-bought or make it from scratch — I recommend my GF shortcrust recipe here)

For the Filling

• 2 large eggs
• 285g tinned pumpkin puree
  (see FAQs if using fresh pumpkin)
• 165g light brown sugar
• 1 tsp vanilla extract
• 1½ tbsp cornflour (aka cornstarch)
• 1 tsp ground cinnamon
• 1/3 tsp ground ginger
• 1/3 tsp ground nutmeg
• Pinch of ground cloves
• 160ml double cream
  (swap with coconut cream for a dairy-free option)

Step-by-Step: How to Make Homemade Gluten Free Pumpkin Pie

Don’t let pie intimidate you. This is super simple and turns out beautiful every time.

1. Make and Blind Bake the Crust

• Prepare your gluten-free shortcrust pastry.
• Roll it out and fit into a 9-inch tart pan.
• Blind bake as directed in the crust recipe.

Once baked, reduce oven temperature to 180°C / 160°C fan / 350°F.

2. Mix the Pumpkin Filling

In a large mixing bowl, whisk together:

• Eggs
• Pumpkin puree
• Brown sugar
• Vanilla
• Cornflour
• Spices
• Cream

Whisk until everything is smooth and well blended.

3. Bake the Pie

• Pour the pumpkin filling into the warm pastry case.
• Place the pie pan on a baking sheet (to catch drips).
• Bake for 50–55 minutes.

You’ll know it’s done when the edges are set but the center still has a slight jiggle.

4. Cool & Decorate (Optional but Fun!)

Let the pie cool completely at room temperature. This helps the filling firm up.

If you have leftover pastry, use cookie cutters to create shapes like leaves or stars:

• Place on a lined baking tray
• Bake at 180°C / 160°C fan for 5–10 minutes
• Add them to the top of the pie before serving for a festive finish

My Best Tips for a Flawless Pumpkin Pie

• Blind bake the crust – This prevents a soggy bottom.
• Use a metal pie tin – Helps the crust cook evenly.
• Don’t overbake – The center should slightly wobble.
• Cool completely – This is key for clean slices.
• Use canned pumpkin for the most consistent texture.

Make-Ahead, Storage, and Freezing Tips

• Fridge: Store covered for up to 4 days
• Freezer: Freeze whole or by the slice for 1 month
• Make ahead: Bake it 1–2 days in advance. The flavors get even better!

FAQs: Your Gluten-Free Pumpkin Pie Questions Answered

Is pumpkin pie filling gluten-free?

Yes! 100% pure canned pumpkin is naturally gluten-free. Just read the label to make sure there are no added thickeners.

Can I use fresh pumpkin instead of canned?

Definitely! Just roast, mash, and strain your pumpkin to remove moisture. You’ll need about 285g of strained puree.

How do I keep my gluten-free crust from cracking?

Add enough fat, chill the dough, and don’t over-handle it. Also, patch small cracks with leftover dough.

Can I make this dairy-free?

Yes! Swap double cream with coconut cream or dairy-free whipping cream.

Why did my pie crack on top?

It probably baked a little too long. Pull it when the edges are set but the center still wobbles slightly.

Can I make it crustless?

Absolutely. Grease a pie dish and bake just the filling until set. Still delicious!

How to Serve Homemade Gluten Free Pumpkin Pie

This pie is amazing:

• Served chilled with whipped cream
• Warmed slightly with a drizzle of maple syrup
• Topped with your pastry decorations
• Alongside a cup of chai, coffee, or cider

It’s the kind of dessert that disappears fast—so maybe make two!

What to Pair It With

Planning a cozy fall meal or holiday dessert table? Pair this pie with:

• This easy and cozy Pumpkin Dump Cake
• Spicy Butternut Squash and Sweet Potato Soup for fall dinners
• Mini Caramel Apple Cheesecakes that pair beautifully with pumpkin desserts

A Little Backstory From My Kitchen

I first made this pie during a holiday when I was newly gluten-free. I was nervous—would anyone even like it? Would the crust hold up?

Spoiler: It disappeared before the turkey did.

Now, it’s the pie my kids request every Thanksgiving. And honestly, I make it a few times in October just because. The smell, the taste—it brings back all the best cozy memories.

Bake, Slice, Share & Tag Me!

If you try this homemade gluten free pumpkin pie, I’d love to see it! Tag me @RitzyRecipes on Pinterest or Instagram.

Got a twist or tweak you love? Share it in the comments!

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