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Gluten-Free Pumpkin Pie Recipe

Posted on 11/9/2023

in Recipes & Menu Inspiration

by Green Paper Products

Photo of gluten free pumpkin pie. Autumn decor. Traditional Thanksgiving food.

Gluten-Free Pumpkin Pie

Indulge in the warm, comforting flavors of the season with our Gluten-Free Pumpkin Pie—a delectable dessert that captures the essence of autumn in every bite. This delightful pie features a flaky, gluten-free crust that cradles a rich and spiced pumpkin filling, creating a perfect harmony of textures and tastes. Whether you're following a gluten-free lifestyle or simply seeking a sensational pumpkin pie, this recipe promises to be a delightful addition to your holiday table. Join us as we embark on a journey to create a pie that celebrates the cozy flavors of fall while accommodating dietary preferences.


For the Gluten-Free Pie Crust:

  • 1 1/4 cups gluten-free all-purpose flour

  • 1/2 cup (1 stick) cold unsalted butter (or dairy-free alternative), cubed

  • 1/4 teaspoon salt

  • 1/4 cup ice water

For the Pumpkin Pie Filling:

  • 1 (15-ounce) can pure pumpkin puree

  • 3/4 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 (12-ounce) can evaporated milk (or dairy-free alternative)

  • 1 teaspoon pure vanilla extract


1. Prepare the Gluten-Free Pie Crust:

  • In a food processor, combine the gluten-free all-purpose flour and salt.

  • Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

  • While pulsing, gradually add the ice water until the dough comes together. Be careful not to overmix.

  • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Pie Crust:

  • Preheat your oven to 425°F (220°C).

  • On a well-floured surface (using gluten-free flour), roll out the chilled dough into a 12-inch circle.

  • Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough and crimp the edges as desired.

3. Prepare the Pumpkin Pie Filling:

  • In a large bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until well combined.

  • Add the eggs and whisk until fully incorporated.

  • Gradually whisk in the evaporated milk and pure vanilla extract until the filling is smooth.

4. Assemble and Bake:

  • Pour the pumpkin pie filling into the prepared gluten-free pie crust.

  • Bake in the preheated oven for 15 minutes.

  • Reduce the oven temperature to 350°F (180°C) and continue baking for an additional 40-50 minutes or until the center of the pie is set. To check for doneness, insert a knife into the center; if it comes out clean, the pie is ready.

5. Cool and Serve:

  • Allow the pumpkin pie to cool completely on a wire rack.

  • Once cooled, refrigerate for at least 2 hours or until chilled.

6. Enjoy:

  • Slice and serve your delicious Gluten-Free Pumpkin Pie with a dollop of whipped cream or dairy-free whipped topping, if desired.

This Gluten-Free Pumpkin Pie is a delectable and seasonal dessert that everyone can enjoy. With a tender, flaky crust and a spiced pumpkin filling, it's the perfect addition to your gluten-free holiday table.

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