Nothing says Thanksgiving like pumpkin, especially this gluten-free pumpkin pie with premade crust!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks! This recipe was originally posted in 2021 but updated in 2025 with new ingredients, measurements, and information.
About This Gluten-Free Pumpkin Pie Recipe
Pumpkin season is almost coming to a close with Thanksgiving around the corner. Soon it will be time for cranberries, right? So let's make the most of it with this gluten-free pumpkin pie recipe!
Pumpkin pie is really a very easy pie to make.
There's not a lot of preparation needed, because you'll just need to mix together the filling and pre-bake the crust for about 10 minutes.
After that, you just pour into the gluten-free premade pie shell and bake!
Why Use a Pre-Made Crust & Which Brands I Recommend
The first thing you should know about making a gluten-free pie is that it always tastes better when made from scratch, like this gluten-free apple pie or peach pie recipe.
But in the interest of time, this is a gluten-free pumpkin pie with premade crust. And it still tastes so good from the pumpkin filling, you won't be so focused on the crust!
It uses a frozen pie crust from Maine Pie Co. They are 100% gluten-free and made in a dedicated gluten-free facility. But you can use whatever frozen gluten-free pie crust (or fresh pie crust) you prefer.
Wholly GF is another great one available at Trader Joe's, or you can use the Mi-Del brand too.
Ingredients for Gluten-Free Pumpkin Pie
-Gluten-Free Premade Frozen Pie Crust (I use Maine Pie Co): By using a pre-made crust, you'll cut down on time significantly. Then it's only the filling you have to prep.
-Canned pumpkin: Make sure it's 100% pumpkin, and not pumpkin pie filling.
-Eggs: For thickness & moisture.
-Heavy Cream & Milk: Combined with the pumpkin, this will create a creamy pumpkin-filled base for our pie filling.
-Spices (cinnamon, pumpkin pie spice, black pepper): All the cozy spices to give you that Thanksgiving smell and feel. And yes, black pepper. Don't skip it, I promise it makes the flavor deeper!
-Cornstarch: We'll use this to thicken the filling.
-Salt: To balance out flavors.
-Brown Sugar: The main sweetener in pumpkin pie filling is brown sugar.
Tips For Making Gluten-Free Pumpkin Pie
Buy Canned Pumpkin: A common mistake when making pumpkin pie is buying pumpkin pie filling instead of just canned pumpkin. Be sure what you are buying is 100% pure pumpkin pureé. They are usually in the baking aisle of the supermarket.
Cover the Crust: After 25 minutes of baking, be sure to cover the edges of the crust of your gluten-free pumpkin pie with aluminum foil or use a pie crust shield to prevent the edges from burning.
Cool the pie completely: Be sure to let the pie cool completely (a good 3 hours) after it comes out of the oven.
Cut-Outs: If you'd like, you can add extra embellishments to your pumpkin pie by adding some cutouts. I used my homemade pie crust recipe from this apple pie recipe and baked them separately for about 10-12 minutes.
Cookie cutters work great for this - and I have this batch of Thanksgiving/fall-themed ones! Just make sure to watch them carefully as they can burn quickly.
Can I Make This Gluten AND Dairy Free?
I haven't experimented with making this pumpkin pie dairy-free in addition to gluten-free. But I believe it would work fine! Based on my experience baking gluten-free and dairy-free cheesecake, I have confidence that it would work well with dairy-free creamer (you could probably use canned coconut milk too) and dairy-free milk.
How To Serve Gluten-Free Pumpkin Pie
I love serving pumpkin pie with a dollop of fresh whipped cream! Nothing beats it. And if you prefer, you can also use dairy-free whipped cream or topping instead. I do that for this hot chocolate recipe (yum!)
Some people prefer pumpkin pie at room temperature, while others prefer it cold. Or, if you want, you can reheat the pumpkin pie in the oven at 350 for 10-15 minutes. Just be sure to keep it covered so the edges don't burn.
How To Store Pumpkin Pie
Cover leftovers with foil and keep in the refrigerator for up to five days. Pie can also be frozen and kept in the freezer for up to six months.
More Fall Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts is a winner!
Looking for a gluten-free scone recipe? Be basic and enjoy it with these gluten-free pumpkin scones and maple frosting.
Want to practice your pie-making skills? Homemade apple pie hits the spot. Gluten-free, but no one will know!
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here's the recipe for gluten-free pumpkin pie!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Pumpkin Pie Recipe With Premade Frozen Crust
Gluten-Free Pumpkin Pie
Recipe Adapted From Sally's Baking Addiction
Ingredients
- 1 gluten-free frozen pie crust (I use Maine Pie Co)
- 1 15oz can pumpkin puree
- 3 large eggs
- 1 cup brown sugar, packed (light or dark)
- 1 Tablespoon cornstarch
- ½ teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon ground black pepper
- 1 cup heavy cream
- ¼ cup milk
- egg wash: 1 large egg beaten with 1 Tablespoon milk
Instructions
Remove the frozen pie crust from the freezer and packaging. Preheat oven to 375°F (190°C).
Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, pumpkin pie spice, pepper, heavy cream, and milk. Whisk thoroughly until everything is smooth and incorporated.
Line the pie crust with parchment paper or foil, and fill with dried beans, rice, or pie weights. Pre-bake for just 10 minutes and remove the weights and foil/parchment.
Pour the pumpkin pie filling into the warm pre-baked crust about ¾ of the way full. You may have some filling leftover which you can use to make a second pie, but it may not be as full. Bake the pie until the center is almost set, about 55 minutes. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from burning.
Once done, transfer the pie to a wire rack and allow it to cool completely for at least 3 hours. Serve pumpkin pie with whipped cream (yum).
Notes
If you are making pie crust cutouts on top: Defrost another gluten-free pie crust to room temperature, or use a homemade gluten-free pie crust. Roll out to ⅛ inch thickness, then cut out the shapes you like using cookie cutters and place on a parchment or silicone mat-lined baking sheet. Brush with eggwash (1 egg mixed with 1 teaspoon milk) and sprinkle with granulated sugar. Bake for 10-12 minutes and watch them carefully as they cook quickly.Storage: Cover leftovers with foil and keep in the refrigerator for up to five days. Pie also can be frozen and kept in the freezer for up to six months.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 358Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 151mgSodium 288mgCarbohydrates 40gFiber 2gSugar 26gProtein 7g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like pie?
What's your favorite kind?
Tell me in the comments below!
Comments
No Comments