Easy Gluten Free Pumpkin Pie - a delicious and quick recipe for a traditional pumpkin pie with just 3 ingredients in the filling and a store bought frozen gluten-free crust. A crowd-pleasing holiday favorite made from scratch with a gluten-free pie crust. Thanksgiving isn’t complete without it! If you prefer a homemade gluten free pie dough recipe, I've included a recipe and instructions for that as well.
It's almost Thanksgiving and I've been thinking a lot about what we're going to eat. We will be going to my mom's house this year and she can't have gluten. It makes it a little tricky when most of the traditional recipes for the holiday have gluten. I wanted to come up with a thanksgiving dessert that my mom could eat too.
Why I love this gluten-free pumpkin pie recipe
• There are only 4 ingredients. What could be easier! My mom can't have milk either, so that's why I decided to use the coconut milk.
• This is the first time that I used the pumpkin pie filling. It's so easy! It already has the pumpkin pie spice, so all you do is add the milk and eggs. Mix well and pour into crust.
• Smooth pumpkin filling, the aroma of spices, and a flaky crust make this scrumptious homemade gluten-free pumpkin pie a holiday favorite.
• Gluten-free baking isn't easy, but this recipe is very simple and that's why I love it! Perfect for your gluten free thanksgiving table!
What you need
Pumpkin Pie Filling - Buying premade pumpkin pie filling is what makes this recipe so easy. It comes in a can and you can find it at your grocery store where they sell canned pumpkin puree. Much easier than using fresh pumpkin.
Milk - I used canned coconut milk for this dairy-free pumpkin pie recipe because people in my family can't have dairy. If you're not lactose intolerant, feel free to substitute whole milk or evaporated milk in the same amount.
Pie Crust - If you can't find a store bought frozen gluten free crust, you could use a gluten free graham cracker crust (found at many grocery stores next to the regular graham cracker crusts). If you can't find either, I've included a recipe for a homemade gluten free crust.
How to make this gluten free pumpkin pie recipe
1) Pour pumpkin pie filling into a large mixing bowl.
2) Add eggs and milk. Whisk together or beat on medium with an electric mixer until smooth.
3) Pour creamy filling into prepared pie shell.
4) Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F. Bake 50-60 minutes more or until a knife inserted near center comes out clean. I wouldn't do this because it won't look pretty. Just make sure it's not giggling anymore. Let it cool completely before serving, about 2 hours. Serve immediately or refrigerate.
• Read Recipe First - Read the recipe steps and make sure you have all ingredients on hand before you begin.
• Mixing Option - If you have a food processor, it's a great tool to use to mix up the pie filling ingredients!
• Edges of the Crust - Place aluminum foil around the edges of the crust when baking to keep it from getting too brown, if desired.
• Serving Tips - This gluten-free pumpkin pie is best when served cold! I recommend chilling it for at least 2 hours. It can also be served at room temperature if that’s your preference.
• Make Ahead - You can make the pie crust up to 2 days in advance (if you make it homemade). This pie can also be made 2 days in advance.
Frequently asked questions
Why use a pumpkin pie mix? I've seen so many recipes that say to not use the pumpkin pie mix. I wanted to try it and also, it makes it so much easier to whip up. The pie is just delicious
How to garnish the pie? Serve your Easy Gluten Free Pumpkin Pie with fresh whipped cream (if you can tolerate dairy). My mom will have to have hers with non-dairy whipped topping as she is lactose intolerant. It's so good with a dollop of coconut whip or whipped cream on top of the pie.
How to store pie? This pie should be refrigerated until you’re ready to serve. Cover with plastic wrap or aluminum foil. This pie does not freeze well.
Easy Gluten Free Pumpkin Pie
For the pie crust (Use a frozen gluten free crust, if desired)
- 2 ¼ cups gluten free flour I used King Arthur
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
- 10 tablespoons unsalted butter, cold and cubed
- 5 tablespoons ice water
For the filling
- 30 ounces Pumpkin Pie Mix I used Libby's
- ½ cup coconut milk creamer, room temperature 120mL or milk of your choice if you can have dairy
- 3 large eggs, room temperature
- Whipped cream for garnish if desired
For the crust
- First of all, you can totally use a store bought crust if you want to make this recipe easier and also if you don't need the gluten free crust which I'll now explain.
- I used a food processor for this crust and it worked great. You could do this by hand if you don't have one. Start by putting the first 5 crust ingredients into the food processor. Place lid on and pulse a few times to mix it up. Turn it on and gradually add the cubed butter. Then add the ice water and watch the ball of dough form.
- Roll the dough into a big ball and cut in half. Store half in a ziptop bag in the freezer for future use. Roll out the remaining half between two pieces of waxed paper. Roll it out to a 12-inch disk. Then place crust in pie plate. Crimp the edges and bake in a 375°F oven for 10-12 minutes or until slightly light golden brown on the edges. Let cool.
For the filling
- Pour pumpkin pie filling into a large mixing bowl. Add eggs and milk. Whisk together or beat on medium with an electric mixer until smooth. Pour creamy filling into prepared pie shell.
- Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F. Bake 50-60 minutes more or until a knife inserted near center comes out clean. I wouldn't do this because it won't look pretty. Just make sure it's not giggling anymore. Let it cool completely before serving, about 2 hours. Serve immediately or refrigerate.