Please all holiday guests with this easy, from scratch gluten-free pumpkin pie recipe! Start with an extraordinarily tender, flaky gluten-free pastry crust, and fill with a rich, custardy pumpkin pie filling, thanks to the addition of heavy cream. Plus, this gluten-free pumpkin dessert also includes a simple trick to avoid a soggy bottom crust!

a slice of pumpkin pie on a white plate.
If you’ve been simply swapping out a GF pie crust with pumpkin pie filling, you’re missing out. My recipe for GF pumpkin pie adds small changes to take your dessert from okay to absolutely perfect.

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World’s Best Homemade Gluten Free Pumpkin Pie (Seriously.)

Let’s make classic pumpkin pie gluten-free in the best way possibly. My homemade recipe fixes what a lot of versions get wrong – a perfectly flaky gluten-free pumpkin pie crust that never gets soft or soggy during baking. It’s one of the most holiday-worthy gluten-free pies for good reason!

For the GF pumpkin pie filling I wanted to replicate a completely homemade taste, but without the time or complexity of using fresh pumpkin. Therefore, I relied on a baking trick my mom used for her famous Thanksgiving pies.

Using canned pumpkin with the addition of heavy cream recreates a freshly-made filling, made in only 5 minutes. Combining heavy cream with brown sugar subtly smooths the flavor into a perfectly sweetened pumpkin custard.

As for that guaranteed crisp, golden and flaky bottom crust plagues many gluten-free pumpkin pie recipes, but I rely on an easy trick to avoid that. When creating my gluten-free apple pie with a flaky crust, I found using a metal pie dish baked directly on a baking sheet makes a crispy bottom crust.

When paired with other not-to-be-missed Thanksgiving desserts, like my salty sweet gluten-free pecan bars, you have all bases covered, and better yet all guests are guarantee to relish, GF or not!

the back view of pie to show the golden crust.

Ingredient Tid Bits

For best taste and ease, use the included pie crust recipe, which always earns accolades, even from non-GF guests. For the best texture, I highly recommend using Cup4Cup gluten-free flour blend.

Also, be sure to use pumpkin puree, not pumpkin pie filling. I recommend using Libby’s brand because it is thicker, more concentrated, and contains less moisture than other brands.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

First, nail a flaky crust

Use a metal pie dish for best results. Once it is fitted in a 9-inch pie plate, place in the freezer for at least 15 minutes. You’ll want the pastry to be cold when it goes in the hot oven for the flakiest results.

While it is freezing, preheat the oven to 400ºF. Place a baking sheet on the middle rack. The baking sheet heats, along with the oven, to place the pie on.

an unbaked pie crust in a metal pan.
If you don’t have a metal pie dish, use a glass or ceramic pie plate and my tips shared below to mimic the same affect.

Pumpkin filling tips

Make sure the eggs are at room temp. Crack the eggs in a small bowl and lightly whisk with a fork. This avoids over-mixing the filling, which can cause the pie to crack upon cooling.

Once you stir together the pumpkin, brown sugar, and spices in a large bowl gently stir in heavy cream and lightly beaten eggs to avoid a cracked filling.

whole eggs in a bowl of water.
If you forget to set out the eggs to room temp, let them sit in a bowl of hot water for 5 minutes.
the heavy cream and eggs being stirred in.
To avoid cracking in the baked filling, gently mix together the pumpkin filling ingredients.

Pro, bakery-style baking tips

If you’d like a shiny crust, before you pour in the filling, brush the outer crust with an egg wash mixture.

Pour in the filling and transfer the pie to the hot baking sheet in the oven. You’ll also want to protect the exposed crust with a pie shield or loosely over the edges with foil.

If you’re questioning when to pull the pie from the oven, the edges should be set, firm and start to puff and slightly crack. When the pie is gently moved, the middle shouldn’t be sloshy, liquidy.

egg wash on crust.
Brushing the crust with an egg wash is optional, but gives a nice shiny crust.
a pie in the oven with a shield over the crust.
Components of a successful bake – pie shield, metal baking pan, and metal pie dish.

Flaky Bottom Crust Without A Metal Pan

GF pastry dough has a harder time absorbing fat, which is where the common problems of dense crust or soft bottom layers comes from. If you don’t have a metal pie plate to help get a more golden bake, there’s still easy ways to mimic the same effect.

First, freeze the rolled out crust in the pan for 15 minutes before baking. It’s important to bring the fat (butter) back down to a cold temp.

Then par-bake the crust before filling. Line the crust with parchment, fill the shell with beans or pie weights, and set it on a metal baking sheet. Bake at 400℉ for 15 minutes before removing the weights, filling, and continuing with baking at 350℉ oven for 50-60 minutes. Be sure to protect the outer crust with a shield.

a bite of pie on a fork resting on a plate.
Use my easy gluten-free pie tips to get your own silky pumpkin pie in a golden, flaky crust.

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a slice of pumpkin pie on a white plate.
5 stars (6 ratings)

Perfect Gluten-Free Pumpkin Pie (No Soggy Crust)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 3 hours 30 minutes
Please all holiday guests with this easy, from scratch gluten-free pumpkin pie recipe! Start with an extraordinarily tender, flaky gluten-free pastry crust, and fill with a rich, custardy pumpkin pie filling, thanks to the addition of heavy cream. Plus, this gluten-free pumpkin dessert also includes a simple trick to avoid a soggy bottom crust!
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Ingredients
 

Gluten-Free Pie Crust

Pumpkin Pie Filling

Equipment

Instructions
 

Gluten-Free Pie Crust

  • Place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl. Place the liquids bowl in the refrigerator until you are ready to use.
    8 tablespoon unsalted butter, 2 ½ tablespoons ice water, 1 ½ tablespoons sour cream, 1 ½ teaspoon apple cider vinegar
  • FOOD PROCESSOR: Pulse flour, sugar, and salt together until mixed.
    BY HAND: Whisk dry ingredients in medium-sized bowl. 
    ¾ PLUS ⅔ cup (6 ½ ounces weight total) gluten free flour, 1 ½ teaspoon sugar, ½ teaspoon salt
  • FOOD PROCESSOR: Process the butter into the flour mixture until well incorporated, evenly dispersed, and without large chunks.
    BY HAND: Use a pastry blender, fork, or fingers to cut and knead butter into the dough until it is well incorporated throughout.
  • FOOD PROCESSOR: Add the liquids to the food processor and pulse until the flour becomes moistened and small dough clumps appear. If dough doesn't start to come together, add a touch more cold water. 
    BY HAND: Add half the liquids and knead with fingers or a fork. Pour in the remaining liquids. Knead until the dough starts to come together and the liquids are well mixed with flour.
    TIP: To check if you have enough liquid, clump and flatten a small bit of dough. If it doesn’t stick together, is crumbly, or breaks apart easily, add a small dash of ice water. Pulse a few times and recheck. If the dough is too wet or sticky, add a dash of flour. Pulse a few times and recheck.
  • Turn dough onto sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it is easier to work with.
  • Use a silicone pastry rolling bag or lay a large piece of parchment paper on your workspace. Place unwrapped dough disc in middle and place same sized sheet on top. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish. 
  • Remove top paper, and invert onto pie dish. Remove second paper.
    TIP: If the dough warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper. If the dough is too cold and the crust breaks, let it sit on the counter for a minute first.
  • If necessary, trim the edges so there is an even ½ inch overhang all around the edges. Tuck the edge under, all the way around, and then use your finger and thumb to make a decorative edge. Freeze the crust for at least 15 minutes before filling.

Pumpkin Pie Filling

  • While it is freezing, preheat the oven to 400ºF. Place a baking sheet on the middle rack. The baking sheet heats, along with the oven, to place the pie on. The metal conducts the heat better, which makes a crisp bottom crust.
  • For the filling, first make sure the eggs are at room temperature. If you need to do this quickly place the whole eggs in a bowl and cover with hot water. Let sit for 5 minutes. Then crack the eggs in a small bowl and lightly whisk with a fork. This avoids over-mixing the filling, which can cause the pie to crack upon cooling.
    3 large eggs
  • In a large mixing bowl stir together the canned pumpkin puree, brown sugar, vanilla extract, spices, and salt. Once that has been mixed well, add the lightly beaten eggs and heavy cream. Gently stir to just combine, without any streaks left.
    15 ounces canned pumpkin puree, ¾ cup packed light brown sugar, 1 ½ teaspoon vanilla extract, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon salt, 1 cup heavy cream
  • Remove the crust from the freezer. For a shiny crust edge (optional), brush with the egg wash on the outer crust edges and about 1 inch down from the top. (It's okay if some of the egg drips down into the crust.)
    Optional egg wash: 1 egg beaten with 1 tbsp. water
  • Pour the mixture into the crust. Transfer the pie to the hot baking sheet in the oven. Bake for 15 minutes. Leave the pie in the oven, but lower the temperature to 350ºF. Protect the crust with a pie shield or loosely over the edges with foil.
  • Continue to bake for 50 minutes longer, or until edges are set, firm and start to puff and slightly crack. When the pie is gently moved, the middle shouldn't be sloshy, liquidy. If you don't mind puncturing the pie, you can stick a knife or toothpick in the center. It should come out without liquid.
  • Cool the pie completely before slicing and serving, about 3-5 hours. For best results, make the pie one day ahead of serving and store at room temperature, uncovered or loosely tented with foil.

Notes

Dairy-Free Modification
For a dairy-free recipe, follow a specialized gluten-free dairy-free pie crust recipe. Use full-fat coconut milk in place of the heavy cream.
 
Storing and Make-Ahead Notes
For best taste and texture, the pie can be made one day ahead of serving. If you would like to cover it, loosely tent foil over the top, but avoid using plastic wrap, which will trap in moisture.
If you prefer refrigerated pies, after it has completely cooled, loosely tent foil over the top and place in the fridge up to 2 days. However, refrigerating a pie adversely affects the crust, making it softer and not as flaky.
If you are worried about a pie sitting out that long, I would recommend freezing the baked pie instead. Once it has completely cooled (at least 5 hours), place it in the freezer, unwrapped. Once it has frozen, wrap securely with plastic wrap and cover with foil.
When ready to serve, unwrap the pie and thaw at room temperature for 3 hours. Be sure to take the wrappings off before thawing or the condensed moisture will make the crust soggy.
Calories: 407kcal, Carbohydrates: 43g, Protein: 6g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 126mg, Sodium: 350mg, Potassium: 202mg, Fiber: 4g, Sugar: 24g, Vitamin A: 9157IU, Vitamin C: 2mg, Calcium: 86mg, Iron: 2mg
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