Enjoy the flavours of autumn spices in a traditional smooth, creamy pumpkin pie. Gluten Free Pumpkin Pie is easy to make and tastes amazing! Heavy cream, eggs, pumpkin puree, and spices whirl together in the blender. Pour this mixture into the prepared gluten free pie shell, and pop it into the oven!
There’s pumpkin everywhere these days – pumpkin lattes, pumpkin loaves and muffins, pumpkin ice cream, pumpkin pancakes, pumpkin cheesecake, and even pumpkin smoothies! I still prefer this good old classic. Nothing says autumn like coloured leaves and pumpkin pie! We enjoy it with whipped cream for Thanksgiving and throughout the fall months. It's also pretty good on its own without any topping! And now, even those of us who must eat gluten free can enjoy a good gluten free pumpkin pie!
What You'll Need
- Pumpkin - Use pure pumpkin, not pumpkin pie filling. You may either cook the pumpkin yourself or purchase prepared canned pumpkin.
- Sugar - I use organic raw sugar, as it's the least processed sugar that doesn't change the flavour or texture of this recipe.
- Cream - Heavy 35% whipping cream adds richness. While I don't have dairy often, my sensitivity is to casein, so I do better with pure cream. Casein is the protein in dairy. Cream and butter are the fat, and lactose is the sugar.
- Pumpkin Spice - Use my Pumpkin Spice mixture or follow the substitution instructions below.
- Crust - For a nice, flaky, gluten free pie crust, this is the best recipe!
How to Make It
Combine the filling ingredients - eggs, pumpkin, sugar, cream, and spices - in a blender or whisk them together by hand.
Pour the filling into a prepared pie shell.
Bake the pie in a preheated oven. Then allow it to cool on a rack.
If you don't have pumpkin pie spice and don't want to mix up a batch, you can substitute in this recipe:
1 ½ teaspoons ground cinnamon,
1 teaspoon ground nutmeg,
½ teaspoon ground ginger, and
½ teaspoon ground cloves.
To use fresh pumpkin, start with a pie, or sugar, pumpkin, which is smaller than a jack-o-lantern pumpkin. Cut your pumpkin in half, scoop out the seeds and pulp, place the cut sides facedown on a parchment-lined baking sheet, and bake at 350F for about 45 minutes to an hour depending on the size of your pumpkin. Once your pumpkin flesh is cooked right through, scoop it out and use it in any recipe that requires pumpkin puree.
I love how easy this pie is to make! I usually plan ahead and have the dough for gluten free pie crust in the fridge. It needs to sit in the fridge for at least an hour between mixing and rolling, so I often just plan to make the dough for the crust the day before I’ll be making pie. Then, when it’s time to make the pie, I can preheat the oven, roll out a single crust, puree all of the filling ingredients in the blender, pour the filling into the prepared shell, and bake it! It’s as easy as pie! Sorry, couldn’t resist!
Pumpkin pie fillings often contain wheat, and therefore gluten. While canned pumpkin puree should be gluten free, check the label carefully. Some may contain wheat.
More Gluten Free Pies!
- Gluten Free Pear Pie
- Pecan Pie
- Apple Pie
- Peach Pie
- Raisin Pie
- Lemon Meringue Pie
- Strawberry Rhubarb Pie
- Gluten Free Butter Tarts
- Beef Pot Pie
Gluten Free Pumpkin Pie
- Rolling Pin
- 9-inch pie plate
- 1 single gluten free pie crust unbaked
- ¾ cup (177 ml) 35% whipping cream
- 4 large eggs
- 1 ⅜ cups (370 g) pure pumpkin puree (1 x 14-ounce) can
- 1 cup (228 g) raw sugar
- 3 ½ teaspoons (9 g) pumpkin spice
- Preheat oven to 350F.
- Add everything except the pie shell to a blender in the order given. Puree until smooth, or whisk it all together by hand. Pour the filling into the unbaked pie shell.
- Bake for 20 - 30 minutes or until the filling is almost set in the centre. At this point, turn the oven off and leave the pie inside for 30 minutes for the filling to firm up without over-browning the crust. (When a knife inserted into the centre comes out clean, your pie is done.)
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