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A photo of a slice of pumpkin pie with gluten-free graham cracker crust with a dollop of whipped cream and sprinkle of cinnamon on it.
5 from 1 vote

Gluten-Free Pumpkin Pie

This gluten-free pumpkin pie has an easy graham cracker crust and a perfectly spiced, rich, and creamy filling. Top with a dollop of homemade whipped cream and a sprinkle of cinnamon before serving.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings 8 servings
Metric - US Customary

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.
    A bowl of gluten-free graham cracker crumbs, brown sugar, cinnamon, salt, and melted butter.
  • 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.
    A white pie dish filled with gluten-free graham cracker crust before filling with pumpkin pie filling.
  • 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.
    A bowl of pumpkin pie filling.
  • Pour the filling into the crust.
    A gluten-free graham cracker crust filled with pumpkin pie filling ready for the oven.
  • 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.
    A gluten-free pumpkin pie with graham cracker crust after baking.
  • Cool the pie completely, about an hour, before topping with whipped cream and serving.
    A photo showing a piece of pumpkin pie with gluten-free graham cracker crust on a plate with a dollop of whipped cream on top.

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.

Nutrition

Calories: 681kcal | Carbohydrates: 86g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 158mg | Sodium: 424mg | Potassium: 209mg | Fiber: 4g | Sugar: 53g | Vitamin A: 10339IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 3mg
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