Craving gluten free pumpkin pie, but afraid to try it? Never fear! This gluten free pumpkin pie recipe will please any crowd, is super easy, and uses whatever milk you like, dairy or non-dairy — no need for the canned stuff!
What could be easier than that — you probably have everything you need for this pie in your pantry & fridge already, assuming you keep a can of pumpkin puree on-hand like I do! You just never know when you’re going to need a homemade gluten free pumpkin pie!
I’ve used coconut, almond and soy milks with great results. Vanilla flavored non-dairy milks up the flavor profile on this pie even more, and the addition of a splash of bourbon or spiced cider is a secret ingredient that wakes up the taste buds in all the right ways!
I even have a quick video to show you which puts it all together with my famous homemade gluten free pie crust and shows just how easy it is to make a gluten free pumpkin pie everyone will rave about — I promise!
For the crust, follow my gluten-free pie crust baking tips and recipe for delicious and flaky pie crusts every time! Truly. This gluten free crust recipe is the one you’ve been searching for! Soft and light, but not soggy, certainly not rubbery or hard — just right.
I feel like Goldilocks every time I make it. Where has this crust been my whole gluten free life? And what are YOU waiting for?
Of course, this is your gluten free pumpkin pie, so feel free to opt for another delicious alternative and make a gluten free graham cracker crust! Or, if you’d prefer to whip up a gluten free pumpkin pie in minutes without bothering with a crust, I’ve got you covered with this crustless recipe, too!
Any way you make it, this gluten free dairy free pumpkin pie will be something you’ll want to find excuses to make. I even eat it for breakfast. No lie.
If you do choose to make the traditional pumpkin pie with crust version, there are a few tips that will help it be the MOST yummy!
One is to brush on an egg wash or your favorite milk or oil before baking. This will help the crust to brown, while also helping to keep it from drying out.
Then I always recommend baking with pie crust savers or covers. These will also prevent the crust edges from drying out or overbaking. No one wants a hard crust!
Finally, once it’s done baking, turn off the oven and open the oven door. Let the pie cool more slowly that way so that it won’t crack in the middle. But even if it does, that’s nothing a dollop of whipped cream or even extra pie crust baked into fall shapes by using a cookie cutter can’t fix!
I often use extra gluten free pie dough to cut fall shapes to decorate, whether I have cracks on top of my pie or not. It’s just fun!
Happy gluten free pumpkin pie baking!
- 2 large eggs (or egg replacer)
- 15 oz. pumpkin purée (canned or fresh, cooked)
- 1 cup milk, not low fat (dairy or non-dairy vanilla flavor)
- 2 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance Buttery® Sticks)
- 3 Tbs. bourbon or spiced apple cider
- 1 Tbs. lemon juice
- 2 Tbs. gfJules™ All-Purpose Flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated cane sugar
- 1/2 tsp. sea salt
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice (or 1/2 tsp. nutmeg + 1/2 tsp. ginger + 1/8 tsp. cloves or allspice)
- one uncooked, prepared pie crust in a 10 inch pie plate (see recipe)
Preheat oven to 450º F.
Prepare your pie crust in a 10 inch pie plate and butter or spray one additional ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.
Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the top of the pie crust. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Brush crust with egg wash (full egg, mixed + 1 Tbs. water) or milk or oil (to help the crust brown), then cover with pie crust covers for at least the first 30 minutes of baking -- longer if you're using decorative pie crust cut-outs like some I've pictured here which are quite thin and delicate, and therefore would be prone to over-cooking/burning if not covered.
Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 15 more minutes (~45 minutes total bake time).
Remove pie crust covers and brush the crust edges with egg wash, milk or oil again, then bake another 15 minutes, or until a knife inserted into the pie comes out clean. The middle should still be slightly jiggly, not totally firm.
Turn off the oven but leave the pie inside the oven with the door cracked open so that the pie cools slowly for 20 minutes more; this will help prevent the custard from cracking and minimize shrinking.
Pin for later!