This Gluten Free Pumpkin Pie is creamy, spiced, and flaky — an easy pumpkin dessert recipe that’s perfect for fall gatherings and cozy nights.

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Nothing says autumn like a slice of warm, spiced Gluten Free Pumpkin Pie fresh from the oven. This classic dessert captures the essence of fall with smooth, velvety pumpkin filling and a flaky gluten-free crust.

Perfect for Thanksgiving, family gatherings, or cozy weekend treats, this pie satisfies everyone, whether they follow a gluten-free diet or simply love a good pumpkin dessert recipe. With just a few pantry staples, you can enjoy the comforting flavors of fall without the fuss.

A few years ago, I hosted my first gluten-free Thanksgiving dinner. I wanted the dessert to be just as indulgent as the classic pies everyone loves. After some experimentation, I created this Gluten Free Pumpkin Pie recipe.

The crust was buttery and crisp, while the filling remained creamy and perfectly spiced. Everyone raved about it — gluten-free or not! Since then, baking this pie has become a cherished fall tradition, and it always makes the table feel warm, festive, and inviting.

Kitchen Hacks

Blind Bake the Crust: This helps avoid a soggy bottom and ensures a crisp, flaky texture.
Use Room Temperature Ingredients: Eggs, pumpkin puree, and dairy should be at room temperature to mix evenly.
Spice it Up: Adjust cinnamon, nutmeg, and cloves to your personal taste for the perfect aromatic blend.
Check Doneness Carefully: Insert a knife in the center — it should come out clean with a slight jiggle in the middle. The pie continues to set as it cools.
Cool Before Serving: Letting the pie cool completely enhances its texture and flavor. Refrigerate for a firmer slice if needed.

Why You’ll Love This Recipe

This Gluten Free Pumpkin Pie is irresistible because:

It’s creamy and rich with perfectly balanced spices.
The crust is flaky yet sturdy, holding the filling beautifully.
It’s easy to make from scratch with gluten-free flour blends.
Everyone can enjoy it — gluten-free or not.
It’s one of the most comforting and classic pumpkin dessert recipes for fall.

Classic Gluten Free Pumpkin Pie – Perfect Fall Pumpkin Dessert Recipe

Recipe by Abby MyersCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8-10

slices

Prep time

minutes

Baking time

minutes

Calories

320

kcal

Ingredients

For the Crust:
1 ¼ cups gluten-free all-purpose flour blend
¼ teaspoon salt
½ teaspoon xanthan gum (if not in your flour blend)
½ cup cold unsalted butter, cubed
2–3 tablespoons ice water
For the Filling:
1 ½ cups pumpkin puree
¾ cup brown sugar
2 large eggs
½ cup heavy cream or coconut cream
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
Pinch of salt

Directions

In a mixing bowl, combine gluten-free flour, salt, and xanthan gum. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together. Form into a disc and chill for 30 minutes.
Roll the chilled dough between parchment papers to fit a 9-inch pie pan. Transfer and press gently into the pan. Line with parchment and fill with pie weights or dried beans. Bake at 350°F (175°C) for 12 minutes, then remove weights and bake for another 5 minutes.
In a large bowl, whisk pumpkin puree, brown sugar, eggs, heavy cream, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and creamy.
Pour the pumpkin filling into the pre-baked crust. Smooth the top with a spatula for an even layer.
Bake at 350°F (175°C) for 45–50 minutes, or until the edges are set and the center slightly jiggles. Rotate the pie halfway through for even baking.
Remove from oven and allow the pie to cool at room temperature for at least 1 hour. Refrigerate if you prefer a firmer slice or if storing overnight.
Slice the pie and serve plain or with a dollop of whipped cream. Optionally, sprinkle extra cinnamon or toasted nuts for a festive touch.

Recipe Video

Serving Suggestions / Variations

Mini Pies: Use a muffin tin to make individual gluten-free pumpkin pies.
Vegan Option: Replace eggs with flax eggs and cream with coconut cream.
Topping Ideas: Add whipped cream, candied pecans, or a drizzle of caramel for extra indulgence.

Final Thoughts

This Gluten Free Pumpkin Pie is a must-have for any fall dessert table. The flaky crust and creamy, spiced filling combine to create a comforting classic everyone will enjoy. Perfect for holidays or cozy evenings, it’s one of the best pumpkin dessert recipes to bake year after year.