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Gluten Free Pumpkin Pie

October 7, 2015 by officially gluten free 16 Comments

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This Easy to Make Homemade Gluten Free Pumpkin Pie is a long time family favourite! It’s requested every year at Thanksgiving dinner because it’s just so tasty. The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does!

Gluten Free Pumpkin Pie

How Do You a Make Gluten Free Pumpkin Pie?

To Make this Pumpkin Pie recipe:

1. Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)

2. Add the egg yolk, milk and vinegar.  Mix until a firm dough ball forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. Pre heat oven to 425 F.

4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.

5. On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

6. Place the rolled out crust into the pie pan then trim the edges. Put the crust in the fridge for another 10 minutes. Then use a fork to poke some holes into the bottom of the crust and fill with the gluten free pumpkin pie filling.

7. Cover the edges with strips of tin foil then, Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately  another 40-45 minutes. Let cool completely before serving.

Gluten Free Pumpkin Pie

Ingredients Needed for making the Best Gluten Free Pumpkin Pie

To make this yummy pie you”l need:

For the Flaky Gluten Free Butter Crust

  • Rice Flour
  • Potato Starch (Tapioca or Corn Starch)
  • Butter
  • Sugar
  • Egg Yolks
  • Milk
  • White Vinegar

For the Pumpkin Pie Filling:

  • Pumpkin Puree
  • Sweetened Condensed Milk
  • Egg
  • Cinnamon

Gluten Free Butter Pie Crust 

More Gluten Free Holiday Recipes To Try:

  • Christmas Cookie Cutter Tortilla Chips
  • Easy Gluten Free Butter Tarts
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls 

Gluten Free Butter Pie Crust 

Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is a perfect match for the Creamy Pumpkin Filling. I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with the Cinnamon.

Pie crust can be a little more challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin then press it all tightly back together again. then a few more rolls, and so on.

>>Click Here To Pin This Recipe To Pinterest<<

Gluten Free Pumpkin Pie

Recipe Note:

– Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

– To get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

– Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it. This helps keep the crust nice and flaky and not too dry.

– Serve with Whipped Cream.

– This Recipe Makes 1 Gluten Free Pumpkin Pie.

Gluten Free Butter Pie Crust

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Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

This Easy to Make Homemade Gluten Free Pumpkin Pie is made with a flaky butter butter crust! The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, pie, Pumpkin, thanksgiving
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 1 Pumpkin Pie
Author: Lyndsay Baker

Ingredients

  • For the Gluten Free Pie Crust:
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch or Tapioca or Corn Starch
  • 3/4 Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • 1/4 Cup Milk
  • 1 Tsp Vinegar
  • For the Pumpkin Pie Filling:
  • 1 Can of Pumpkin Puree
  • 1 Can Sweetened Condensed Milk
  • 1 Egg
  • 1 Tbsp Cinnamon

Instructions

  • Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)
  • Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for 1/2 - 1 hour.
  • Pre heat oven to 425 F.
  • In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.
  • On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it's big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
  • Place the rolled out crust into the pie pan then trim the edges. Put the pie crust in the fridge for another 10 minutes , then use a fork and poke some holes into the bottom of the crust. Then fill with the gluten free pumpkin pie filling.
  • Cover the edges of crust with tin foil and Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 minutes. Let cool completely before serving.
  • Note:  Make sure it's the Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.
  • This Recipe Makes 1 Gluten Free Pumpkin Pie.
  • Serve with Whipped Cream.

 

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Gluten Free Pumpkin Pie

More Easy Gluten Free Recipes:

If you Love this Gluten Free Pumpkin Pie Recipe, check out some of my other Gluten Free Holiday Recipes Here:

  • Christmas Cookie Cutter Tortilla Chips
  • Easy Gluten Free Butter Tarts
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Gluten Free Pumpkin Pie 

Keywords: Gluten Free Pumpkin Pie; Gluten Free Pumpkin Pie Recipe; Gluten Free pie crust Recipes; Recipes using rice flour; Easy GF Pie crust Recipes; Best Gluten Free Pumpkin Pie Recipes; Easy Gluten Free Pie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking

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Filed Under: Gluten Free, Recipes Tagged With: baking, blog, blogging, cinnamon, cooking, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, grain free, life, Pie, pumpkin, random, recipe, recipes, Snacks, sweets, Thanksgiving, wheat free

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Reader Interactions

Comments

  1. Callie | Flour and Fancy

    October 9, 2015 at 10:44 am

    I love this gluten-free adaptation of a classic! It will be great when I’m baking for my GF friends. Thank you for sharing!

    Reply
    • officiallyglutenfree

      October 9, 2015 at 10:46 am

      I hope your friends like it as much as we did.

      Reply
  2. jtrogstad

    October 9, 2015 at 2:44 pm

    As a GF-er, I will definitely be needing this recipe in the very near future! Thanks for sharing!

    Reply
    • officiallyglutenfree

      October 9, 2015 at 2:48 pm

      You’re welcome ?

      Reply
  3. Charlene @ That Girl Cooks Healthy

    October 9, 2015 at 3:41 pm

    I perked up when I saw the recipe was Gluten Free, I would love to make this and it’s free from gluten….YIPEE!

    Reply
    • officiallyglutenfree

      October 9, 2015 at 3:51 pm

      ?

      Reply
  4. Linda

    October 9, 2015 at 6:29 pm

    I love pumpkin pie … it is probably my favorite pie. And now it is pumpkin season, so I will definitely be trying your recipe. Thanks for sharing.

    Reply
    • officiallyglutenfree

      October 9, 2015 at 6:36 pm

      I love Pumpkin Pie too ?

      Reply
  5. shashi at runninsrilankan

    October 10, 2015 at 7:10 pm

    I have been looking for a good a good GF pumpkin pie recipe and looks like I hit the jackpot! Thanks so much – that crust looks wonderful!

    Reply
    • officiallyglutenfree

      October 10, 2015 at 7:17 pm

      Thanks ? it tastes amazing too.

      Reply
  6. Johlene@FlavoursandFrosting

    October 12, 2015 at 5:31 am

    Love the idea of a gluten free version of a pumpkin pie!!
    ps. great to connect via FBC!

    Reply
  7. Christopher Kimball

    October 12, 2015 at 11:54 am

    Love pumpkin pie and we are experimenting with GF dough recipes a lot lately as we are shifting to gluten free life! I am saving this recipe to look back to when it is time to make holiday pies!! Thanks for sharing it!

    Reply
  8. stelliciouslife

    October 17, 2015 at 7:40 am

    This looks and sounds delicious, pinning it!

    Reply
  9. Ludmilla

    October 22, 2015 at 12:39 pm

    I never made nothing with rice flour!!! Wow!! I’m gonna try to make this pie!! It seems easy and delicious!

    Reply
  10. Caylee

    November 22, 2016 at 5:50 pm

    Baking this now for my grandma for Thanksgiving! I bought a pretty made gluten free crust, added the pumpkin mix and even threw in a handful of marshmallows! It is taking its sweet time baking though 🙂

    Reply
    • officially gluten free

      November 22, 2016 at 5:52 pm

      Awesome, that sounds Amazing ? Hope you have a wonderful thanksgiving!

      Reply

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