Gluten Free Pumpkin Pie – Not Just for Thanksgiving

A Thanksgiving dinner or Christmas dinner is always perfect when there is a pumpkin pie for dessert.

Pumpkin pie is good any time, but what if you have to exclude gluten from your diet since making pumpkin pie with wheat flour is not an option.

But now, all that has changed…

Previously, baking was impossible without flour and wheat. With more and more advances in the culinary innovation, there are so many alternatives to gluten now. Wheat flour can be been replaced with tapioca flour or rice flour.

The gluten intolerant are turning to soy, almond, or rice milk instead of cow´s milk. For example, the following recipe contains “secret” ingredients that makes delicious gluten free pumpkin pie. With a little skill patience, they can turn into better pies than the traditional pumpkin pie.

Grandma Catherine’s Pumpkin Pie

Preparation time: 15 minutes
Cooking time: 55 minutes
Cooling: 120 minutes
Yields: 16 servings or two 9-inch deep-dish


For Crust

  • 1 cup white rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon apple cider or white vinegar
  • 3 to 4 tablespoons water

The white rice flour, potato starch and tapioca flour are all gluten free and used instead of flour made from wheat.


  • 1 half cups granulated sugar or substitute like Stevia
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 large eggs
  • 1 can of pumpkin or pureed pumpkin
  • 2 cans of coconut milk

Full fat coconut milk is used to achieve a richer, creamier taste. Replacing condensed or evaporated milk with coconut milk helps avoid gluten.

Directions for Pie Crust

Mix the potato starch, tapioca flour and white rice flour thoroughly with the salt. The butter is combined with it until the mixture becomes crumbly. Then, add the eggs and vinegar and sprinkle water on top of the dough and mix well again. The water will make the dough easy to roll.

Now, take a pie plate and line with baking paper. Dust the baking paper with rice flour. Then, place the dough on the pie plate and shape accordingly. It is better to trim the edges.

Directions for Filling

The spices, salt and sugar are combined thoroughly in a bowl. Then beat the eggs in a larger bowl till they are smooth. After that, add the pumpkin, the spices and sugar to the larger bowl. Then, pour the mixture into the previously prepared pie shells.

Preheat the oven to 450 degrees F for 15 minutes. Then bake the pie for 50 – 60 minutes at 350 degrees F. The baking is only complete when a knife or fork is inserted into it and comes out clean.

Refrigerate before serving and top with whipped cream if desired.

Gluten Free pie crust can also be purchased from gluten free food grocers like Whole Food´s Gluten-free Bakehouse and Namaste Foods. Williams – Sonoma´s Gluten free pie crust mix is also a very good choice for making pies at home. These recipes contain less 5 – 20 ppm of gluten in their recipe, which is what makes them so popular.

image courtesy browniesfordinner

Tricia Fecteau

I have tried to share what I have learned years in my book called "Gluten-Free with Love" available on Amazon and on my website. I want to help you in your journey to good health.