Gluten-Free Pumpkin Pie

Best Homemade

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"

– Mamagourmand


Butter | Sour Cream Apple Cider Vinegar GF Flour | Sugar Eggs | Pumpkin Puree Light Brown Sugar Vanilla Extract | Cinnamon Ginger | Nutmeg Cloves | Heavy Cream

Start by mixing all the ingredients for the pie crust. Chill the dough then roll out to fit the pie dish.

Let's Make It!

In a large bowl, combine all of the pie filling ingredients until evenly mixed and smooth. Pour in the pie crust.

To get a crisp bottom, preheat the oven with a baking sheet. Place the pie on hot baking sheet, protect the crust edges with a shield and bake.

Cool the pie for 3-5 hours before slicing and serving or make a day ahead of time.

How Should I Store Leftovers?

If you would like to cover it, loosely tent foil over the top, but avoid using plastic wrap, which will trap in moisture.

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