Pumpkin pie is such a classic fall dessert and this gluten-free version is no different – just without all the gluten! This gluten-free pumpkin pie is made with a gluten-free graham cracker crust.
The filling is perfectly spiced with my favorite fall spices (cinnamon, ginger, cloves, and nutmeg!) and baked until rich and creamy.
This easy gluten-free pie comes together so quickly, too! Since we’re using a graham cracker crust instead of a traditional pie crust, there’s no rolling or chilling of dough necessary. Just, process the gluten-free graham crackers and mix together with some brown sugar, spices, and melted butter and bake. It’s so easy!
Here’s what you’ll need
Ingredients: gluten-free graham crackers, brown sugar, melted butter, ground cinnamon, salt, pure pumpkin puree, heavy cream, eggs, cornstarch, ground nutmeg, ground ginger, cloves, vanilla extract
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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 in this recipe.
- Spices (cinnamon, ginger, etc.) – 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 2 + 1/4 teaspoons of pumpkin pie spice in this recipe.
- Food processor
- Handheld mixer or stand mixer
- 9-inch pie dish
Step 1: Mix together the gluten-free graham cracker crumbs, melted butter, brown sugar, salt and cinnamon until completely mixed.
Step 2: Press the crust mixture into the 9-inch pie tin. Bake the crust at 375F for 8-10 minutes. Set aside.
Step 3: Combine the pumpkin puree, heavy cream, eggs, softened butter, brown sugar, vanilla extract, cornstarch, cinnamon, ginger, nutmeg, cloves and salt in a bowl.
Step 4: Whisk the filling ingredients together until smooth.
Step 5: Pour the filling into the crust. Bake in the oven at 375F for 50-60 minutes, until the center hardly jiggles and a toothpick inserted into the center comes out mostly clean. The filling will firm up as it cools.
Step 6: Cool the pie completely, about an hour, before topping with whipped cream and serving.
Typically no – you’ll want to use a store-bought gluten-free graham cracker for this recipe. Some of my favorites are Kinnikinnick S’moreables Gluten Free Graham Style Crackers and Pamela’s Honey Graham Crackers.
Yes, you can use homemade graham crackers in this recipe. Just process them in the food processor until they are fine crumbs and measure out the amount you need for the crust.
Yes, you sure can! Just substitute the gluten-free graham crackers in this recipe for your favorite graham crackers.
No, pumpkin puree is made with 100% pumpkin, whereas pumpkin pie filling already has spices and sugar added to it. For this recipe, you want to use 100% PURE pumpkin puree.
There are a few ways to know if your pumpkin pie is done baking. When you nudge the pie it should have a slight jiggle with the center of the pie being just set. You can also take the internal temperature of the pie, which will be 175F when done. Also a knife or skewer inserted into the center of the pie will be mostly clean with some moist crumbs on it.
I love to top my pumpkin pie with a dollop of homemade whipped cream on top. It’s light and fluffy, which offsets the rich pumpkin custard filling. Another favorite is marshmallow fluff topping that is torched after baking.
I find it best to make the pumpkin pie in advance 1-2 days. You’ll want to loosely cover the pie and store it in the refrigerator. I do find that the top sometimes gets condensation so I just dab that off with a towel before serving if need be.
Leftovers can be stored in the refrigerator for 3-4 days. You do not want to leave the pumpkin pie out at room temperature as it is made with eggs and milk which will spoil.
You can freeze pumpkin pie after baking. Allow the pumpkin pie to fully cool after baking. Then place it on a baking sheet and freeze until solid, about an hour. Then wrap in plastic wrap and place in a freezer safe bag or aluminum foil to prevent freezer burn. The pie should stay good in the freezer for up to 1 month. Allow to thaw in the refrigerator overnight before serving.
Looking for more ways to your pumpkin puree? Try these gluten-free recipes!
- Gluten-Free Pumpkin Cream Cheese Muffins
- Gluten-Free Pumpkin Bread
- Gluten-Free Vegan Baked Pumpkin Donuts
- Gluten-Free Pumpkin Breakfast Cookies
More gluten-free pie recipes you’ll love
- Gluten-Free Strawberry Rhubarb Pie
- Gluten-Free Vegan Apple Hand Pies
- Dairy-Free Pumpkin Spice Caramel Chocolate Pie
Gluten-Free Pumpkin Pie
For the Crust:
- 2 cups gluten-free graham crackers (from 1 box (8 oz))
- 1/3 cup brown sugar
- 6 tablespoons unsalted butter (melted)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Filling:
- 2 cups pure pumpkin puree
- 1 cup brown sugar
- 3 eggs
- 1/3 cup unsalted butter (softened to room temperature)
- ½ cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- Mix together the gluten-free graham cracker crumbs, melted butter, brown sugar, salt and cinnamon until completely mixed.
- Press the crust mixture into the 9-inch pie tin. Bake the crust at 375F for 8-10 minutes. Set aside. Combine the pumpkin puree, heavy cream, eggs, softened butter, brown sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves and salt in a bowl.
- Whisk the filling ingredients together until smooth.
- Pour the filling into the crust. Bake in the oven at 375F for 50-60 minutes, until the center hardly jiggles and a toothpick inserted into the center comes out mostly clean. The filling will firm up as it cools.
- Cool the pie completely, about an hour, before topping with whipped cream and serving.