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Whole gluten-free pumpkin pie with pecans on top

Classic Gluten Free Pumpkin Pie

  • Author: Lindsay Cotter
  • Total Time: 2 hour 30 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):

  • 1 1/2 cup gluten-free all-purpose flour (195 -200 grams)
  • 1/2 tsp kosher salt
  • 1/2 tsp xanthan gum (optional and only if your flour doesn’t already include it)
  • 1/2 cup butter or vegan butter, cold
  • 68 Tablespoons ice water
  • Egg wash (1 large egg mixed with 1 tbsp water or non dairy milk)

For the Filling:

  • 15 ounce can pure pumpkin puree
  • 3 large eggs (See notes for vegan option)
  • 1 cup creamy non-dairy milk or canned coconut milk for creamier filling
  • 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:

For the Filling: 


Easy Pie Crust Substitutes – For quick and easy prep, try using my homemade gluten free pie crust with a food processor. You may also use a pre-made pie crust mix or frozen gluten-free pie shells. Par baking is optional but it does prevent the crust from becoming soggy. 

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. 

Vegan Option: 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.  

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. Let the pie chill in the refrigerator for 1 + hour before serving. NOTE:  A small part of the center will be soft but equally delicious.  See blog post for photos.

  • Prep Time: 30 minutes if par baking
  • chill time: 1 hour
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 331
  • Sugar: 23 g
  • Sodium: 127.2 mg
  • Fat: 14.8 g
  • Saturated Fat: 7.2 g
  • Carbohydrates: 45.5 g
  • Fiber: 4.6 g
  • Protein: 5.2 g
  • Cholesterol: 89.1 mg

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