Gluten Free Pumpkin Pie – The Ultimate Recipe
The ultimate Gluten Free Pumpkin Pie, with a crisp and buttery, flaky shortcrust pastry, filled to the top with rich, seasonally-spiced pumpkin custard.
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Gluten Free Pumpkin Pie – The ultimate seasonal pastry perfection
I’m shocked at how long it has taken me to share my recipe for Gluten Free Pumpkin Pie. But here it is… in all its richly-coloured seasonally-spiced glory. It’s pumpkin pie perfection… With a crisp and buttery, flaky shortcrust pastry base and decadent, cream-infused pumpkin custard. A timeless (and rather beautiful) marriage of Autumnal heaven that’s as simple to make as it is delicious.
Forget that it’s ‘gluten free’… because no one will EVER guess. It’s at least as good as any wheat version. But you can still relax because it’s inclusively safe for Coeliacs (Celiacs).
Why you’ll love this recipe
- It’s packed with the warming flavour of seasonal pumpkin pie spices.
- You can make it with tinned pumpkin.
- The pumpkin custard filling is creamy, rich and decadent.
- It’s indiscernibly gluten free and wheat free.
- Whatever your baking skill, it’s easy to make.
- The pastry is crisp and flaky with no soggy bottom.
- It’s not over-sweet, with gorgeous, caramel undertones.
- Decorated or not, it will look beautiful on the dessert table.
Ingredients needed to make Gluten Free Pumpkin Pie
Gluten Free Shortcrust Pastry
The shortcrust pastry is the only specifically gluten free element needed to make Pumpkin Pie ‘gluten free’… However, for the best crispness, texture and flavour, make sure you choose a really good recipe.
I always use my ‘go to’ Gluten Free Shortcrust Pastry Recipe, because it’s pliable and easy to use, bakes to crisp perfection, doesn’t have any textural grittiness and tastes great. I make it with either of my GFA Rice Free Gluten Free Flour Blends C or B… Both of which produce superb results. I’ve included an additional recipe card at the bottom for my Shortcrust Pastry… However for step-by-step instructions (with pictures) head over to the separate blog post.
If you have an alternative pastry recipe (or flour blend) that you feel comfortable using, feel free to work with that instead.
For the Filling
- Eggs – Large (UK size) – Eggs vary in how they are sized from country to country. Check my International Egg Size and Weight Comparison Guide to see your equivalent.
- Sugar – a combination of caster (US granulated sugar or superfine sugar) and soft light brown sugar.
- Pumpkin Puree – I use tinned pumpkin puree (the recipe uses one standard can)… But if you have leftover pumpkin and/or prefer to make your own, these instructions may be helpful.
- Double Cream – (known in the US as ‘heavy cream’, I believe). This makes for a richer pumpkin pie custard and helps to balance sweetness.
- Vanilla paste (or extract) for depth of flavour.
- Salt – Just a pinch to enhance the amazing flavour profiles.
- Spice – I use Pumpkin Pie Spice. However, this is a devil to find in the UK… So I’ve given you both instructions for making a small batch from scratch AND an ALTERNATIVE COMBINATION of spices for just one Pumpkin Pie in the ‘notes’ section of the recipe card.
Tips and FAQ’s on making the BEST Gluten Free Pumpkin Pie
Chill the raw pastry case before baking and prick the base
For super-short gluten free pastry, chill the base for about half an hour before baking. This ensures the fat stays firm and that the pastry holds its shape and crisps well in the heat of the oven.
Remember to prick the base of the raw tart case before baking. This helps to prevent the pastry from bubbling up when baked.
Do I have to blind bake a gluten free pastry case?
Absolutely yes! Blind baking is the process used to pre-bake the pastry tart case before it is filled. It ensures the pastry is dry, crisp and baked to perfection… And prevents the pastry from becoming soggy and unappetising when the wet pumpkin pie custard is added and baked. Let’s be honest… No one wants a soggy bottom.
While there are Pumpkin Pie recipes that suggest this step is unnecessary, I would NOT advise missing it out. Fill the unbaked, chilled pie case with a sheet of baking paper and some baking beans (a useful investment, although you can also use dry pulses, beans or rice)… Part-cook the pastry with the beans in place before removing them (and the paper) to finish baking.
Use pastry trimmings to make decorations
If you want the prettiest Pumpkin Pie, use any pastry offcuts to make decorations for the top. Re-roll the trimmings and either mould by hand, or use cookie cutters to create shapes.
Bake on a tray and set them to one side until your pumpkin pie is made and cooled… If you want to give them a lovely shine, brush them with hot sugar syrup before they are arranged on the top. Then use a drop of syrup on the back of each decoration to help secure it in place.
How do I bake Gluten Free Pumpkin Pie without the top cracking?
Once the pastry base has been blind-baked, it will take around 45 minutes to bake the filling. I have found an initial boost of heat at 200 C (400 F) for 15 minutes, before reducing the oven temperature and baking for a further 30 to 35 minutes at 180 C (350 F) works perfectly for a crisp pastry and smooth surface.
It’s important to keep a close eye on the doneness of the pumpkin custard. This is ready to come out of the oven when the filling is set around the outer rim, but still has a slight wobble at the centre when jiggled. It will continue to bake after removing from the oven and will set fully as it cools.
If the pie sets too much and overbakes, it may form cracks on the surface of the custard. If this does happen, don’t worry too much… It still tastes great and the cracks can be largely covered by strategically placing pastry decorations over the top.
How to serve Pumpkin Pie
Pumpkin Pie can be eaten warm, at room temperature or chilled. It’s easiest however to cut when it has cooled completely.
While it’s yummy eaten just as it is, I recommend serving with a generous dollop of sumptuously pillowy, gently whipped cream. In fact… go one step further and make some Chantilly Cream.
Storing your Gluten Free Pumpkin Pie
Once it has cooled completely, Pumpkin Pie should be stored in the fridge (if not eaten straight away). Keep it covered and airtight to prevent any drying out and eat within 4 days for best freshness.
If you prefer to eat it at room temperature, take it from the fridge about half an hour before serving.
Ready to make Pumpkin Pie?
And that’s it… Thank you for reading and for choosing my ultimate recipe for Gluten Free Pumpkin Pie. You’ll love it! If you have any questions, feel free to contact me by comment at the bottom, email (kate@glutenfreealchemist.com) or through a message on social media (Facebook, Instagram and Pinterest).
Do let me know what you think and rate the recipe with some friendly stars ⭐️😄.
For lots more inspiration, take a look at my massive Gluten Free Recipe Index… With over 500 recipes to choose from there’s always something to tempt you. All shared with my love
Pumpkin Pie (gluten free)
Key equipment
- 9 to 10 inch tart/pie dish or tin
Ingredients
Shortcrust Pastry – for pie base and decorations
- 350 g sweetened shortcrust pastry gluten free – (approx. weight) equivalent to 1 batch GFA Shortcrust Pastry Recipe with icing sugar – See Separate Recipe Below
Pumpkin Pie filling
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 105 g caster sugar – golden or white
- 60 g soft light brown sugar
- 425 g pumpkin puree (1 standard tin)
- 180 g double cream (US: heavy cream)
- 1 tsp vanilla paste or extract
- 2¼ tsp pumpkin pie spice SEE NOTES
- big pinch fine sea salt
Instructions
Make the pastry
- Make the shortcrust pastry dough as instructed on the separate recipe card.
- On a lightly floured worktop, gently roll it out to around 4 mm thick.
- Carefully lift the pastry with the support of the rolling pin and lay it over the pie dish.
- Ease it down, gently moulding into the dish with flat fingers, so it fits snuggly.
- Trim away the overhanging edges using a sharp knife. Then place the pastry base in the fridge to chill for half an hour.
- Bring together any leftover pastry into a ball and reroll, using it to cut decorative shapes to top the pie (as preferred). Once cut, place in the fridge to chill.
Blind bake the pastry
- Preheat the oven to 200 C/400 F.
- Remove the pie base from the fridge and prick the bottom all over with a fork (to prevent it bubbling up).
- Scrunch and then flatten a sheet of baking paper large enough to fill the tin and use to completely cover the pastry base. Fill with baking beans.
- Blind bake for 10 minutes, then carefully remove the baking beans (lifting them out on the baking paper and pouring into a heat-proof container to cool). Discard the baking paper.
- Return the uncovered pastry base to the oven and continue to bake for a further 7 to 10 minutes until baked and dry. Be very careful not to burn it.
- While the pastry is baking, pop any decorations in to bake as well (on a baking tray), taking care not to burn them.
Prepare the filling and bake the pie
- Whisk together the eggs and sugars until smooth and well blended.
- Add the pumpkin puree, double cream, vanilla, spices and salt and whisk again until smooth and even.
- Pour the filling into the pie base almost to the top. (It helps to do the last bit of pouring with the pie placed on the pulled-out oven shelf, to prevent spilling. But try not to keep the oven open for too long).
- Bake at 200 C/400 F for 15 minutes and then turn the oven down to 180 C/350 F.
- Bake for a further 30 to 35 minutes until the filling is set with a slight wobble in the middle when jiggled. Check intermittently that the pastry edges are not browning too much, and if concerned, cover them with strips of foil gently laid around the edge of the dish.
- Once baked, remove from the oven and allow to cool to room temperature.
- Decorate with pastry shapes of choice. These can be pre-glazed with a brushing of sugar syrup (a little sugar and a drop of water heated until completely dissolved and liquid) and secured in place with a drop of sugar syrup on the underside.
- Serve with whipped cream.
- Store in the fridge for up to 4 days.
Notes
• 2½ tbsp (23g) ground cinnamon
• 1½ tsp ground ginger
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp ground all spice OR for a single pumpkin pie, use:
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅛ tsp ground allspice or nutmeg
• ⅛ tsp ground cloves
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Gluten Free Shortcrust Pastry
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
- pastry blender optional
Ingredients
- 220 g Gluten Free Rice Free Flour blend Best with GFA Blend B or C – See NOTES
- 1 tsp xanthan gum
- ½ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 55 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 55 g lard/Trex cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed)
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips or a pastry cutter, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
- In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Pumpkin Pie shared with
- Fiesta Friday #562 with Angie
- Full Plate Thursday #719 with Miz Helen’s Country Cottage
What a lovely recipe. The filling is not sickly and has a great balance of spice.
Thank you Sarah. I’m so pleased you like it x