“Easy, delicious gluten-free pumpkin pie with a homemade flaky, buttery gluten-free pie crust!  Creamy, sweet  pumpkin pie filling spiced to perfection !!”

Hey don’t forget about your gluten-free family and friends during the holidays!!! Make this gluten-free pumpkin pie for your holiday dessert table and watch how fast it disappears. Poor little pumpkin pie didn’t stand a chance in my house with my pumpkin-obsessed husband on the lose.

Gluten-Free Pumpkin Pie

Yep I’m back on my gluten-free baking kick y’all! It’s like my family gains a new gluten-free member every year so I’ve been forced to up my gluten-free baking game! It’s a fun challenge. I’ve actually made quite a few gluten-free dessert recipes so I’ll be sharing those over the next few months.

gluten free pumpkin pie recipe

I posted on facebook last week that I was playing around with a gluten-free pie crust and pumpkin pie recipe and that I’d post it if came out right! Well, it CAME OUT DELICIOUS!!! Gluten-free who? This pie taste just as good as my regular pumpkin pie!

gluten free pumpkin pie recipe best

 

Everybody knows the best pumpkin pie starts with a bangin (yes I still say that word) pie crust!  This gluten-free pie crust is fabulous! Now it did take a few tries to get the flavor right. This may have been because I ran out of my favorite gluten-free flour (Pamela’s) and so I had to bake with King Arthur gluten-free flour (not my fav).

It turned out great though! The mean ol critic (husband) said it was delicious and that I HAD to post it.  Actually he said  ” This taste just like regular pumpkin pie and regular pie crust. Screw Pamela’s I like this one better” Sorry Pamela.  You’re still my go-to boo.

gluten free pumpkin pie crust

So today I bring you this  easy, creamy, delicious, heavenly, classic gluten-free Pumpkin Pie in all its southern beauty!!!

 

best gluten free pumpkin pieWhen it comes to gluten-free baking, one thing I’ve learned is that you gotta bring in moisture and flavor at every chance ya get! This gluten-free pie crust harnesses the power of real butter and butter-flavored shortening to give it that buttery flavor and flaky texture. I don’t normally add brown sugar and almond milk to my pie crusts but it really helps bring in some moisture and a tad of flavor.

gluten free pumpkin pie

The pumpkin pie filling is a true southern classic! There are a few untraditional ingredients added to the filling to make it all kinds of yum like melted butter, vanilla extract and half n half. Yeah. I’m not messing around people. This gluten-free pumpkin pie is taking no prisoners!

Watch me make this gluten free pumpkin pie from start to finish!

The Recipe

Gluten-Free Pumpkin Pie + Gluten-Free Pie Crust

By Divas Can Cook
Cook time
Total time
4.0 from 2 reviews

Ingredients

  • GLUTEN-FREE PIE CRUST
  • 1¼ cup Gluten-Free flour (I used King Arthur, but prefer Pamela's)
  • ½ teaspoon salt
  • 3 tablespoons brown sugar
  • 5 tablespoons butter, chilled
  • ¼ cup butter-flavored shortening, chilled
  • ¼ cup almond milk, chilled
  • PUMPKIN PIE FILLING
  • 1 can (15 oz) 100% pumpkin puree (not the pumpkin pie mix)
  • ½ cup light brown sugar
  • ½ cup white sugar
  • 1½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground clove
  • 3 tablespoons butter, melted
  • 1 cup half n half or evaporated milk
  • 2 eggs
  • 1½ teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 F.
  2. In a large, chilled bowl whisk together flour, salt and sugar.
  3. Grate cold butter into the flour mixture.
  4. Add in shortening.
  5. Using a fork or pastry cutter, cut in butter and shortening until mixture resembles large crumbs.
  6. Stir in cold almond milk just until a dough forms.
  7. Lightly flour a work surface with gluten-free flour.
  8. Turn dough out onto surface and knead and fold a few times in order to bring the dough together and to create layers. (work quickly so the dough doesn't get warm)
  9. Press the dough evenly into a buttered deep dish pie plate.
  10. Place pie crust in the fridge while you prepare the filling.
  11. In a large bowl, stir together pumpkin puree, brown sugar and white sugar.
  12. Stir in cinnamon, nutmeg, ginger and clove.
  13. Add melted butter, half n half, vanilla extract and eggs.
  14. Use a mixer to mix everything up until well combined.
  15. *optional* brush pie crust with melted butter and sprinkle with brown sugar cinnamon
  16. Pour mixture into prepared pie crust.
  17. Bake for 60 minutes (may need a tad bit longer) and remove from oven to let cool completely on the counter (about 2 hours)
  18. Pie will be jiggly when you remove it from oven but should set more as it cools.
  19. When the pie sets, place it in the fridge for 3 hours or overnight to completely set.
  20. Serve with cinnamon whipped cream or vanilla ice cream.