This Gluten Free Pumpkin Pie is perfect for the holiday season. As a matter of fact, the taste and flavor won’t even lead on to the fact that it’s gluten free. This is one of those easy pie recipes that just taste like the holidays should taste.
If you’re looking for a delicious gluten free pie that everyone will love, this one needs to be on your holiday list.

WHAT YOU NEED TO MAKE homemade pumpkin pie
Ingredients for the Crust:
- 1 ¼ cup gluten free baking flour
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ cup unsalted butter, cubed and chilled
- ¼ cup shortening, chilled
- ¼ cup plus two tablespoons ice cold water
Ingredients for the Filling:
- 3 eggs
- 1/3 cup sugar
- ½ cup brown sugar, packed
- 1 15-ounce can pumpkin puree
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 teaspoon lemon zest
- 1 12-ounce can evaporated milk
HOW TO MAKE gluten free pumpkin pie
Grab a large bowl and add in the sugar, salt, and gluten free baking flour. Mix it all together with a whisk until mixed well.
Next, put in the chilled butter and cold shortening. Use a fork to mix it all together. It will form small, pea-sized looking dough.
Once done, slowly start to add in your water but do so one tablespoon at a time. Make certain that you’re stirring between each addition. Add the water until the dough forms a loose ball.
Put the dough on a lightly floured surface and work it into a ball in your hands. Make the dough into a disc shape and wrap it in plastic. Then, chill it in the fridge for at least 30 minutes or overnight.
Once it’s rested and you’re reading to fill the crust, take your chilled dough out of the fridge and place it on a lightly floured surface. Roll it out so it’s big enough to cover your pie pan.
Next, pick up the dough and place it into the pie pan. (Keep in mind that this dough will be very fragile so you need to be careful. If it breaks or cracks just use your fingers to fill them.)
Form a crust by pinching the dough in intervals all around the end of the pie crust.
Instructions for Filling:
Start by preheating your oven to 425 degrees.
Beat together the eggs, white sugar and brown sugar into a large bowl. Once done, add in the cinnamon, pumpkin pie spice, and lemon zest. Beat on low until combined.
Next, add in your evaporated milk and continue to mix until combined.
Pour the mixture into your pie crust and bake for 15 minutes.
After that time has passed, reduce the oven temperature to 350 degrees and rotate pie. Bake for another 45 minutes up to 55 minutes. You’ll know the pie is done when the center is solid looking and not jiggly. You can also insert a toothpick in the middle to see if the pie comes out clean.
Place the pie on a cooling rack and let cool before serving.

gluten free pie toppings?
As long as you factor in that you need to find gluten-free toppings, then the ones you choose really don’t matter all that much. But most people find that whipped topping or even a sprinkle of powdered sugar as great additions to any piece of pumpkin pie.
Why is it important to add in unsalted butter instead of salted to this pie recipe?
Salted butter has salt in it and when that happens, it can overpower certain recipes and make them taste too salty. To combat, unsalted butter is the best. That way you can focus on the flavor of the pie and not worry about the salt content.

pie baking tips
If you’re unfamiliar
- The dough will be very, very fragile. Be extremely careful when moving it into the pie plate as it will fall apart easily.
- If the dough does fall apart, use your finger to try to smooth it back out and piece it together.

MORE SWEET RECIPES YOU WILL LOVE

Gluten Free Pumpkin Pie
The taste of this gluten free pumpkin pie is incredible!
Ingredients
- Ingredients for the Crust:
- 1 ¼ cup gluten free baking flour
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ cup unsalted butter, cubed and chilled
- ¼ cup shortening, chilled
- ¼ cup plus two tablespoons ice cold water
- Ingredients for the Filling:
- 3 eggs
- 1/3 cup sugar
- ½ cup brown sugar, packed
- 1 15-ounce can pumpkin puree
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 teaspoon lemon zest
- 1 12-ounce can evaporated milk
Instructions
Grab a large bowl and add in the sugar, salt, and gluten free baking flour. Mix it all together with a whisk until mixed well.
Next, put in the chilled butter and cold shortening. Use a fork to mix it all together. It will form small, pea-sized looking dough.
Once done, slowly start to add in your water but do so one tablespoon at a time. Make certain that you're stirring between each addition. Add the water until the dough forms a loose ball.
Put the dough on a lightly floured surface and work it into a ball in your hands. Make the dough into a disc shape and wrap it in plastic. Then, chill it in the fridge for at least 30 minutes or overnight.
Once it's rested and you're reading to fill the crust, take your chilled dough out of the fridge and place it on a lightly floured surface. Roll it out so it's big enough to cover your pie pan.
Next, pick up the dough and place it into the pie pan. (Keep in mind that this dough will be very fragile so you need to be careful. If it breaks or cracks just use your fingers to fill them.)
Form a crust by pinching the dough in intervals all around the end of the pie crust.
Instructions for Filling:
Start by preheating your oven to 425 degrees.
Beat together the eggs, white sugar and brown sugar into a large bowl. Once done, add in the cinnamon, pumpkin pie spice, and lemon zest. Beat on low until combined.
Next, add in your evaporated milk and continue to mix until combined.
Pour the mixture into your pie crust and bake for 15 minutes.
After that time has passed, reduce the oven temperature to 350 degrees and rotate pie. Bake for another 45 minutes up to 55 minutes. You'll know the pie is done when the center is solid looking and not jiggly. You can also insert a toothpick in the middle to see if the pie comes out clean.
Place the pie on a cooling rack and let cool before serving.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 353Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 102mgSodium: 217mgCarbohydrates: 42gFiber: 2gSugar: 26gProtein: 8g
Thanks for sharing at the What’s for Dinner party! Can’t wait to what new recipes you’ll bring next week!