Gluten-Free Pumpkin Pie
Total Time1 hr 45 mins
Oven350°F / 325°F
DietGluten & Soy‑Free
Serves8Now, Why This Recipe and What Makes It Special?
It's Something Pumpkin month in our kitchen, and with Thanksgiving just around the corner, of course we made a pumpkin pie! If you've been looking for one this year, you're in the right place.
This pie is gluten-free, gum-free and soy-free, crust and all. The crust is made with flours that don't have any gums in them, so if you have those allergies or needs, this is a completely safe one for your table. And here's a fun little secret, it's actually the first pie I've made since we went gum-free in our kitchen. It was all very new, quite the learning curve, and honestly kind of fascinating. I had a blast making it.
The good news is it comes together fairly quickly. What it really asks for is time, because it needs a good while to cool and set before you can slice into it. So make it ahead! Your Thanksgiving self will thank you.
Lessons Learned
The crust is where you'll want to pay a little extra attention. Mixing it is easy. Getting it into the dish is where a little skill comes in, because this dough is delicate. So here's the method that worked for me.
Set a sturdy board on your counter (a chopping board or baking board works great), lay a sheet of parchment on top, then your dough, then a second sheet of parchment. Roll it out to about a 9-inch round, give or take. Peel off the top parchment and set your pie dish upside down right on top of the dough. Now put one hand on the bottom of the pie dish and the other underneath the board, sandwich everything together with a nice firm grip (not too hard, not too light), and flip! Your pie dish is now right side up with the dough inside. Lift off the board, press the dough into the dish through the parchment, then peel the parchment away.
If you spot any little cracks, just smooth them over with your fingertips, or press in a small piece of dough to patch them up. Then shape the edges, but don't overdo it. This dough isn't very pliable, so it's not the one for fancy crimping and decorating. A nice round shape is all you need.
Next, dock the bottom with a fork, pressing about halfway into the dough, not all the way through. I blind baked mine without pie weights, and when it came out after 15 minutes, the bottom had puffed up into a little dome. Don't freak out! Set it aside and it'll settle right back down as it cools. Pie weights are totally an option, but I honestly don't think you need them.
Let the crust cool for about 15 minutes before the filling goes in, and leave a little space at the top, about ¼ inch below the lowest part of your crust. I baked mine for 60 minutes, and you'll know it's ready when you give the pan a little shake and only the center jiggles. It should jiggle like jello, not slosh around like water.
How to Make It Your Own
Your pie dish makes a difference here. Mine is about 3 inches deep, which was a little deep for this amount of dough, so the crust only came partway up the sides. It still worked, as you can see in the photos! If your dish is shallower, around 2 inches, you should be just fine. If it's deep like mine, double the crust. And if you have an 8-inch pie dish, even better.
If you have a pie dish with a removable bottom, use it! A gluten-free crust isn't as firm as one with gluten, so being able to pop the bottom out makes slicing and serving so much easier. A stoneware or glass dish works too (mine was stoneware), it's just a little trickier to get underneath for neat slices.
I used shortening in my crust, so I could bake it right away. If you'd rather use butter, pop the dish with the dough in the fridge for a few minutes before it goes in the oven.
And then there are the toppings! I went with maple-glazed pecans, and they were so good. You could also go with whipped cream, fresh cream, a little crème fraîche, whatever you've got.
Take the pie out of the fridge about an hour before serving and let it come to room temp. Please don't put it back in the oven! If you'd like it a little warmer, a few seconds in the microwave is fine, just know the filling will start to soften again.
Summary Notes
This is the pie I want on the table this Thanksgiving. It's gluten-free, gum-free and soy-free from the crust to the filling, with a spiced pumpkin custard and those glossy maple pecans on top. Give yourself time to make it ahead, take your time with the crust, and it'll be ready and waiting when everyone sits down. I'm already excited to try more pies soon! I've linked a few of the products I trust below too, so it's easy to find what you need.
Tried it? Let us know how it went in the comments below.
At Brimly, we take pride in presenting you with the finest products that our editors independently handpicked. In the spirit of transparency, we want you to know that we may earn an affiliate commission when you purchase something through the retail links below.
Essentials You'll Need
Pie Dish$45.74 at Amazon
Mixing Bowl$19.98 at Amazon
Whisk$14.95 at Amazon
Mesh Sieve$21.99 at Amazon
Cooling Rack$16.95 at Amazon
Oven Mitt$18.99 at Amazon
Gluten-Free Pumpkin Pie
A spiced pumpkin custard in a tender almond flour crust, finished with glossy maple-glazed pecans when you feel like going all out. Gluten-free, gum-free and soy-free.
- Prep Time
- 30 mins
- Bake Time
- 1 hr 15 mins
- Total Time
- 1 hr 45 mins
- Servings
- 8
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? That's enough for two 9-inch pies. Amounts in the steps are doubled and highlighted too. Pan size and times stay as written.
Making a half batch? Use a small pie dish and start checking the filling early, since it may bake faster. Amounts in the steps are halved and highlighted too. Times stay as written.
Almond Flour Crust
Pumpkin Filling
Maple-Glazed Pecans (Optional)
Recipe Steps
Make the Crust
Preheat the oven to 350°F (175°C) with a rack in the middle. Lightly grease the bottom and sides of a 9-inch stoneware pie plate with about ¼ tsp shortening.
Whisk together the almond flour, tapioca starch, potato starch, sugar, and ½ tsp salt.
Work in the 4 Tbsp solid shortening until crumbly. Mix in the lightly beaten extra large egg until the dough holds together. No additional water is needed.
Lay a sheet of parchment paper on a sturdy flat board. Put the dough on the parchment, cover with a second sheet, and roll into a round large enough for the pie plate. The board is important for transferring this delicate dough.
Peel away the top parchment sheet. Center the prepared pie plate upside down over the exposed dough. Hold one hand firmly against the underside of the board and the other against the upward-facing bottom of the pie plate. Carefully flip the board and plate together so the pie plate is upright and the dough is inside it. Lift away the board, lightly press the dough into the base and sides through the remaining parchment, then carefully peel away that parchment.
Use your fingertips to smooth and patch any small cracks, and shape the edges. The crust may only reach partway up the sides of the dish, rather than to the rim.
Lightly prick the base in several places with a fork, pressing partway into the dough without piercing all the way through. Bake on the middle rack for 15 minutes at 350°F. Pie weights are optional if you'd like to reduce puffing.
Set the pie plate on a cooling rack for 15 to 20 minutes. The base may dome during baking and settle back down as it rests. Do not press it down while hot.
Make the Pumpkin Filling
Combine the whole milk powder and ¾ cup warm water in a small saucepan. Heat over medium-low, stirring, until simmering. Simmer for about 3 minutes while stirring to help dissolve the powder. Remove from the heat and let cool until lukewarm.
Whisk together the pumpkin purée, brown sugar, granulated sugar, pumpkin spice, cinnamon, and ½ tsp salt.
Whisk in the 2 extra large eggs and vanilla extract until evenly combined.
Pour the cooled milk mixture through a fine-mesh strainer into the pumpkin mixture to catch any undissolved clumps. Whisk until smooth.
Fill, Bake, and Chill
Reduce the oven temperature to 325°F (163°C). Place the cooled crust on a baking sheet. Pour the filling into the crust, stopping slightly below the lowest crust edge so it doesn't flow between the crust and dish. There may be extra filling, so don't force it all in.
Bake on the middle rack at 325°F for 60 minutes. The outer custard should be set while the center still jiggles like gelatin. If the exposed almond flour crust browns too quickly, shield it loosely with foil. Your oven and the depth of the filling can change the baking time.
Remove the pie and place the dish on a cooling rack for about 1½ hours. Refrigerate within 2 hours of removing it from the oven.
Refrigerate for about 5 to 6 hours before slicing, or until fully set. Serve plain, with whipped cream, or with the optional maple-glazed pecans.
Maple-Glazed Pecans (Optional)
Preheat the oven to 325°F (163°C). Spread the pecan halves in a single layer on a baking sheet and toast for 7 to 9 minutes, checking at 6 minutes, until fragrant. Remove from the oven.
In a medium skillet over medium-low heat, melt about 3 Tbsp of the butter with the brown sugar, maple syrup, salt, and a dash of cinnamon. Stir until combined and bubbling.
Add the toasted pecans and stir for 2 to 3 minutes, coating them evenly. The sugar may begin to crystallize and look powdery, and that's okay.
Add 2 Tbsp water and the remaining 1 Tbsp butter, stirring to loosen the sugars and create a glossy, slightly saucy coating. Add up to 1 Tbsp more water if needed.
Once the water is added, stir thoroughly and cook no longer than about 30 seconds. Remove from the heat while the coating is still fluid and glossy.
Let cool briefly. Spoon the pecans and their maple butter glaze over individual slices of chilled pumpkin pie, or serve them alongside. The coating is meant to stay saucy rather than fully harden.
Storage: Keep the pie covered in the refrigerator for up to 3 to 4 days, and let slices sit at room temp for about an hour before serving.
Store any leftover maple-glazed pecans separately in an airtight container.
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