Pumpkin pie is such a classic fall dessert, and this gluten-free version is every bit as good. It’s made with a gluten-free graham cracker crust, so there’s no pie dough involved.
The filling is perfectly spiced with my favorite fall spices (cinnamon, ginger, cloves, and nutmeg!) and baked until rich and creamy.
Best of all, it comes together in no time. Just process the graham crackers, mix with brown sugar, spices, and melted butter, and you’ve got your crust.
Why You’ll Love This Recipe
Ingredient Notes
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- Pumpkin Puree – You want to use pure pumpkin puree for this recipe – NOT pumpkin pie filling which already has sugar and spices in it.
- Gluten-free graham crackers – You can use store bought or homemade gluten-free graham crackers in this recipe to make the gluten-free graham cracker pie crust. I used Kinnikinnick Gluten Free S’moreables Graham Crackers (affiliate link) in this recipe.
- Spices (cinnamon, ginger, cloves, nutmeg) – If you’d like, you can use pumpkin pie spice in the filling instead of the individual spices I have used in the recipe. Use 2¼ teaspoons of pumpkin pie spice in this recipe.
- Heavy cream – This adds richness to the filling. Don’t substitute with half and half or whole milk.
- Eggs – I used large eggs in this recipe that are 50g each.
- Cornstarch – Cornstarch is used as a thickener in the filling. If you need a cornstarch alternative, you can try arrowroot powder or tapioca starch.
- Vanilla extract – Use pure vanilla extract for the best flavor. If you don’t have it, vanilla bean paste can also be used.
Megan’s Tip
Process the graham crackers into fine, even crumbs, not just roughly crushed. The finer the crumbs, the more cohesive and sturdier the crust will be.
Recipe FAQs
No, most graham crackers are made with wheat flour, so you’ll need a gluten-free brand for this recipe. Some of my favorites are Kinnikinnick S’moreables Gluten Free Graham Style Crackers (affiliate link) and Pamela’s Honey Graham Crackers (affiliate link). You can also use my homemade gluten-free graham crackers in this recipe.
There are a few ways to know if your pumpkin pie is done baking. If you give the pie a gentle nudge, the center should have a slight jiggle but look mostly set, not liquidy. If you want to be precise, an instant-read thermometer should read 175°F in the center.
My go-to topping is a dollop of homemade whipped cream, light and fluffy against the rich filling. Torch marshmallow fluff is another favorite. If you want something a little more over the top. I use that in my gluten-free purple sweet potato pie recipe! For a festive touch, a scattering of sugared cranberries on top adds a tart contrast and a pop of color.
Expert Tips
Storage Instructions
Make Ahead
I like to make this pie 1-2 days before I need it. Cover it loosely and store it in the fridge. The top can get a little condensation, so just dab it off with a towel before serving.
Storage
Leftover pie keeps in the refrigerator for 3-4 days. Keep it covered so it doesn’t pick up other fridge odors, and don’t leave it out at room temperature since it’s made with eggs and dairy.
Freezer Option
Let the pie cool completely, then freeze it uncovered on a baking sheet until solid, about an hour. Wrap it tightly in plastic wrap or foil once solid, and it’ll keep for up to a month in the freezer. You can also freeze individual slices.
Reheat/Thaw
Thaw frozen pie in the refrigerator overnight before serving.
Serving Suggestions
Homemade whipped cream is honestly all this pie needs, but if you’re building out a full dessert table, here are a few ideas. If you want something warm on the table too, my gluten-free apple crisp is an easy addition. If you love leaning into pumpkin, pumpkin crème brûlée gives you the same flavors in a different form. If you want something in individual portions, my mini pecan pie cheesecakes are a fun one to add to the table.
Gluten-Free Pumpkin Pie
Ingredients
For the Crust:
- 1¾ cups (158 g) gluten-free graham crackers - from one 8oz box, processed into crumbs
- ⅓ cup (67 g) brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons (84 g) unsalted butter - melted and slightly cooled
For the Filling:
- 15 oz (425 g) pure pumpkin puree - approximately 1¾ cups
- 1 cup (200 g) brown sugar
- ⅓ cup (76 g) unsalted butter - melted and slightly cooled
- 3 (150 g) large eggs
- ½ cup (120 g) heavy cream
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon (5 g) vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Pie Crust:
- Place 1¾ cups (158 g) gluten-free graham crackers (processed) in a large mixing bowl. Add ⅓ cup (67 g) brown sugar, ½ teaspoon ground cinnamon, and ½ teaspoon salt, and stir to combine. Pour in 6 tablespoons (84 g) unsalted butter (melted and cooled) and stir until all of the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup.
- Bake the crust at 375°F for 8-10 minutes until fragrant and lightly browned. Set aside
For the Pumpkin Pie:
- Combine 15 oz (425 g) pure pumpkin puree, 1 cup (200 g) brown sugar, 3 (150 g) large eggs, ⅓ cup (76 g) unsalted butter, ½ cup (120 g) heavy cream, 1 tablespoon (8 g) cornstarch, 1 teaspoon (5 g) vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon ground ginger, and ⅛ teaspoon salt in a bowl. Whisk until smooth.
- Pour the filling into the crust.
- Bake at 375°F for 50-60 minutes until the center still has a slight jiggle but looks mostly set. The filling will firm up as it cools. You can also take the internal temperature of the filling with an instant-read thermometer. It should read 175°F.
- Cool the pie completely, about an hour, before topping with whipped cream and serving.
Notes
- Crust: This pie uses my gluten-free graham cracker crust recipe. Check that post for more detail on getting it to hold together when sliced. I use Kinnikinnick Smoreables Graham Style Crackers, which come in an 8 oz box, the exact amount needed for this recipe.
- Make Ahead: this pie can be made 1-2 days in advance. Store covered in the refrigerator until ready to serve.
