Celebrate Thanksgiving with a timeless favorite: Gluten-Free Pumpkin Pie. This version delivers the warm, spiced flavors of a classic pumpkin pie inside a flaky, gluten-free crust. It’s a comforting holiday dessert that accommodates dietary needs without sacrificing nostalgia.
A Classic Recipe
This gluten-free pumpkin pie recipe captures the familiar, cozy flavors of a traditional pumpkin pie while using a gluten-free crust. With a creamy pumpkin filling seasoned with pumpkin pie spice and cinnamon, it’s a perfect centerpiece for your Thanksgiving table.
The recipe is inspired by Libby’s Famous Pumpkin Pie and adapted to use a flaky gluten-free crust. Small adjustments to ingredients and technique deliver a reliably creamy filling and a tender crust—making this an excellent choice for families who want the classic taste without gluten.
Ingredients
- Pumpkin purée: Use 100% pure pumpkin purée (not pumpkin pie filling). One 15-ounce can works well.
- Pie dough: A single-crust gluten-free pie dough—homemade or store-bought unbaked crust.
- Eggs: Two large eggs to bind and set the filling.
- Evaporated milk: Provides creaminess—do not substitute sweetened condensed milk.
- Brown sugar: Adds depth and a caramel-like sweetness to the filling.
- Granulated sugar: Balances flavors and sweetness.
- Cinnamon: For warm, classic spice notes.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves to round out the flavor.
- Salt: Enhances and balances the sweetness and spices.
*See the recipe card below for exact amounts.
Optional Variations
- Crustless: Pour the filling into a greased 9-inch dish and bake at 325°F for 55–60 minutes. Serve with whipped cream.
- Graham cracker crust: Use a gluten-free graham cracker crust for a different texture and flavor.
- Dairy-free: Substitute full-fat canned coconut milk or coconut cream for evaporated milk. For the crust, use vegan buttery sticks and a reliable gluten-free flour blend.
How to Make Gluten-Free Pumpkin Pie
- Preheat the oven to 425°F.
- In a bowl, whisk brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Add eggs and whisk until combined.
- Whisk in the pumpkin purée until smooth.
- Gradually stir in the evaporated milk until the mixture is uniform.
- Roll out the gluten-free pie dough and fit it into a 9-inch pie plate. Crimp the edges if desired.
- Pour the filling into the prepared crust.
- Bake at 425°F for 15 minutes, then reduce the oven to 350°F and bake an additional 30–40 minutes. The edges should be set and the center should have a slight jiggle; a toothpick inserted near the center should come out clean.
- Cool the pie on a wire rack for at least 2 hours before serving so the filling can fully set.
How to Know When Pumpkin Pie Is Done
The custard will continue to set as the pie cools. Look for these signs:
- Edges are set while the center retains a slight jiggle, similar to gelatin.
- A toothpick or knife inserted near the center comes out clean or with minimal residue.
- The internal temperature reads 175–180°F when checked with an instant-read thermometer.
Choosing the Right Pie Plate
Glass or ceramic pie pans hold heat well and promote even baking and a nicely browned crust. Metal pans can give a crisper crust and slightly shorter bake time and are useful if you plan to blind-bake. Choose the pan that matches the texture and appearance you prefer.
Top Recipe Tips
- Bake in the center or lower third of the oven. Avoid the top rack to prevent uneven browning.
- Use a pie shield: Cover the crust edges with foil or a shield when they start to brown to prevent burning.
- Cool before serving: Let the pie cool at room temperature on a wire rack for at least 2 hours to set the filling and make clean slices.
- Storage: Refrigerate covered with plastic wrap or in an airtight container for 1–3 days.
- Serving suggestions: Serve cold or at room temperature. Top with whipped cream or a non-dairy alternative.
- Pie crust cutouts: Use leftover dough to cut decorative shapes. Brush with egg wash, sprinkle with sugar, and bake on a parchment-lined sheet until golden.
Recipe FAQs
The traditional Libby’s pumpkin pie crust contains wheat flour, so it is not gluten-free as written. However, Libby’s pumpkin purée and some Libby’s pumpkin pie filling products are labeled gluten-free. Use a gluten-free crust to make the pie safe for those avoiding gluten and always verify product labels at purchase.
Libby’s 100% pumpkin purée is typically labeled gluten-free, making it suitable for those with gluten sensitivities. Always check current labels to confirm.
Some varieties of Libby’s pumpkin pie filling are labeled gluten-free. Verify packaging for the most up-to-date ingredient information before use.
Nestlé Carnation evaporated milk is typically gluten-free, but ingredient formulations can change. Check the label at the time of purchase to confirm.
More Gluten-Free Pumpkin Recipes
If you want more pumpkin options, try gluten-free pumpkin cinnamon rolls, pumpkin bars with cream cheese frosting, or other pumpkin desserts that pair well with this pie.
-
Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
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Gluten-Free Pumpkin Chocolate Chip Cookies
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Gluten-Free Pumpkin Bars with Cinnamon Cream Cheese Frosting
-
Gluten-Free Pumpkin Bundt Cake (Dairy-Free Option)
If you want even more autumn desserts, consider gluten-free apple pie, a pumpkin pecan pie, or a classic pumpkin roll—there are many gluten-free twists on holiday favorites to explore.
Recipe
Gluten-Free Pumpkin Pie (Libby’s)
Katie Olesen
Ingredients
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon table salt
- 2 large eggs
- 15 ounces pure pumpkin purée
- 12 ounces evaporated milk
- 1 single-crust gluten-free pie dough (or store-bought unbaked crust)
Instructions
- Preheat the oven to 425°F.
- Whisk together brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Add eggs and whisk until combined.
- Whisk in the pumpkin purée until smooth.
- Gradually stir in the evaporated milk until fully incorporated.
- Roll out the pie dough and place it into a 9-inch pie plate. Crimp the edges if desired.
- Pour the filling into the prepared crust.
- Bake at 425°F for 15 minutes. Reduce the oven to 350°F and bake 30–40 more minutes, until the edges are set and the center has a slight jiggle. A toothpick inserted near the center should come out clean.
- Cool on a wire rack for 2 hours before slicing and serving.
Notes
- Bake in the center or lower third of the oven for even heat distribution.
- Cover the crust edges with foil or a pie shield once they are golden to prevent over-browning.
- Dairy-free option: substitute equal parts full-fat canned coconut milk or coconut cream for evaporated milk and use a vegan butter in the crust.
Estimated Nutrition
*Nutrition information is an estimate and should be used as a guideline.