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Whole gluten-free pumpkin pie with pecans on top

Classic Gluten Free Pumpkin Pie

  • Author: Lindsay
  • Total Time: 1 hour 15 minutes
  • Yield: 7-8 servings 1x
  • Diet: Gluten Free


Quick and easy to make this classic gluten free pumpkin pie has all the traditional flavor you love with simple dairy free ingredients for a delicious pie the whole family can enjoy!


Units Scale

For the Pie Crust (See notes for quick alternatives and make-ahead tips):

For the Filling:

  • 15 ounce can pure pumpkin puree
  • 3 large eggs (See notes for vegan option)
  • 1 cup non-dairy milk (See notes for alternatives)
  • 1/2 cup maple syrup
  • 1/2 cup sugar or granulated sugar substitute (Ex: monk fruit sweetener)
  • 2 Tablespoons arrowroot starch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • Optional: 2 Tablespoons liquor such as amaretto or brandy
  • Optional: 1/4 cup glazed nut halves for topping


For the Pie Crust:

  1. Place the gluten-free flour in a medium-sized bowl, and cut or grate the butter into the flour until it is crumbly. 
  2. Evenly sprinkle the ice water in the butter and flour mixture. Using two hands, work the dough until soft. If it is too dry, add an additional 2- 3 Tablespoons of ice water, and mix until just combined. 
  3. Form the dough into a single ball, and flatten it into a disk.
  4. Wrap the dough in plastic wrap, and let it chill in the refrigerator for 1 hour.
  5. Once the dough has chilled, preheat the oven to 400 degrees Fahrenheit. 
  6. On a lightly floured surface or parchment paper, roll out the dough into a large oval or circle big enough to drop over an 8 or 9-inch pie pan.
  7. Drap the dough over the pie pan, and gently press it down to fit. Trim the excess dough, and crimp the edges between two fingers or with a fork. 
  8. Place the prepared pie crust in the refrigerator while preparing the filling. Or, parbake the crust for 5 minutes in the oven, and let it cool completely. 

For the Filling: 

  1. Place the ingredients; pumpkin puree, eggs, milk, maple syrup, sugar, and spices, in a high-powered blender or mixing bowl, and blend or mix to combine until smooth. 
  2. Pour the filling into the prepared pie shell. 
  3. Place the pie in the oven at 400 degrees Fahrenheit for 10 minutes. Then, reduce the temperature to 350 degrees Fahrenheit, and let it bake for another 45-50 minutes or until a knife can be inserted 1 inch from the crust and comes out clean. 
  4. Let the pie cool, and garnish as desired.


  • Quick Pie Crust Substitutes – Use a pre-made pie crust mix or frozen gluten-free pie shells.
  • Make-Ahead Tip – You can freeze the unbaked pie dough once you’ve shaped it into disks. Wrap the dough with plastic freezer wrap. Then, place the dough into a freezer bag. To use, place the frozen dough in the refrigerator (thawing will take a few hours), and roll it out as usual. 
  • For a creamier filling, use canned coconut milk lite in place of non-dairy milk.
  • Store leftover pie covered in the refrigerator. 

Vegan Option:

  1. Use plant-based butter in the pie crust recipe.  For the filling, replace the eggs with an additional 1 Tablespoon of arrowroot starch and 1 Tablespoon liquified coconut oil, mixed into the batter.  
  2. The vegan pie will take longer to bake – closer to 55 minutes.  Check the pie in 45 minutes for doneness.  The filling will be done when the middle is a darker golden brown and the edges are browned.
  3. Let the pie chill in the refrigerator for 1 hour before serving.
  4. NOTE:  A small part of the center will be soft but equally delicious.  See blog post for photos.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 499
  • Sugar: 26.4 g
  • Sodium: 143.1 mg
  • Fat: 16.3 g
  • Saturated Fat: 8.1 g
  • Carbohydrates: 55.4 g
  • Fiber: 2.9 g
  • Protein: 6.1 g
  • Cholesterol: 100.3 mg

Keywords: pie, pumpkin pie, pumpkin, gluten free, dairy free, dessert