9 Gluten Free Pumpkin Pie Recipes For Thanksgiving

The best and easiest gluten free pumpkin pie recipes for your Thanksgiving table!

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Table of Contents

• What is pumpkin pie?
• Is pumpkin pie glute-free?
• What ingredients do I need to make a gluten-free pumpkin pie?
• Are there any special tips or techniques for baking gluten-free pumpkin pie?
• Where can I find gluten-free pie crusts for pumpkin pie?
• Can I use gluten-free flour to make my own pie crust?
• What are some gluten-free alternatives to traditional pie crusts?
• How can I make sure my gluten-free pumpkin pie is delicious and not crumbly?
• Is canned pumpkin pie filling gluten free?
• Can I make gluten-free pumpkin pie ahead of time and still have it taste good?
• Thanksgiving Recipes Collection
• Gluten Free Pumpkin Pie Recipe List

What is pumpkin pie?

Pumpkin pie is a type of custard pie made with pumpkin purée as the main ingredient.

Is pumpkin pie glute-free?

If you want to ensure a gluten-free pumpkin pie, you’ll need to pay attention to the following aspects:

1. Pumpkin Pie Filling: The pumpkin puree and spices used for the creamy filling are typically gluten-free. However, make sure to check the ingredient labels on any pre-made pumpkin pie spice blends to confirm they are gluten-free.
2. Sweeteners: Ensure that the sweeteners you use, such as granulated sugar, brown sugar, or maple syrup, are gluten-free. Pure sugar is naturally gluten-free, but some sugar products may be processed in facilities that handle gluten-containing products. So if you have celiac disease keep in mind this risk of cross-contamination.
3. Dairy: Most dairy products like milk, heavy cream, and evaporated milk used in pumpkin pie fillings are naturally gluten-free. However, some flavored or processed dairy products may contain gluten, so it’s important to read the ingredient labels carefully.
4. Pie Crust: The critical element that can make or break the gluten-free status of pumpkin pie is the pie crust. Traditional pie crusts are made with purpose wheat flour, which contains gluten. However, there are gluten-free pie crust options available in stores made from alternative flours like rice flour, almond flour, or gluten-free oats. You can also find gluten-free pie crust recipes online to make your own.

What ingredients do I need to make a gluten-free pumpkin pie?

Without any specific amounts,  here is a list of typical ingredients used to make a gluten-free pumpkin pie:

For the Crust:

• Gluten-free pie crust (you can use a store-bought gluten-free crust or make your own with gluten-free flour, butter, and water)

For the Filling:

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Pumpkin pie spice (or a mixture of cinnamon, nutmeg, and cloves)
• Salt
• Eggs
• Evaporated milk (or milk substitute like almond milk, coconut milk, etc.)
• Butter

Optional Toppings:

• Whipped cream (make sure it’s gluten-free)
• Chopped nuts (such as pecans or walnuts), toasted
• Cinnamon sugar

Be sure to check out my easy gluten free pumpkin pie recipes google web story!

Is Pumpkin Gluten Free?

Is pumpkin gluten free? The quick answer is, yes. All pumpkins in their natural state are gluten free unless they have been processed in some way that causes them to come into contact with another gluten containing ingredient.  

Is Butter Gluten Free?

If you’re on a gluten free diet, because you have Celiac Disease or IBS you can be rest assured that you’ll know if butter has gluten or not after reading this quick article.

Are there any special tips or techniques for baking gluten-free pumpkin pie?

Baking a gluten-free pumpkin pie can be a delicious dessert to put on the Thanksgiving table . Here are 12 tips to ensure your gluten-free pumpkin pie turns out just right:

1. Gluten-Free Pie Crust: Start with a gluten-free pie crust recipe or pre-made gluten-free pie crust. There are various gluten-free flour blends available, such as those made from rice flour, almond flour, or a combination of flours. Ensure the crust is properly chilled before rolling it out to prevent sticking.
2. Flour Blends: Experiment with different gluten-free flour blends to find one that works best for your taste and texture preferences. Some popular choices include a blend of rice flour, potato starch, and tapioca flour.
3. Binders: Gluten-free flours lack the structure provided by gluten. To help bind the crust together and provide a better texture, consider adding xanthan gum or guar gum to your flour blend. These act as thickeners and stabilizers.
4. Chill the Dough: After making the crust, let it rest in the refrigerator for at least 30 minutes before rolling it out. Chilled dough is easier to handle and less likely to tear.
5. Rolling Techniques: Gluten-free dough can be delicate, so use parchment paper or plastic wrap to roll out the crust between two layers. This prevents sticking and makes it easier to transfer the crust to the pie dish.
6. Pie Weights: When pre-baking the crust (blind baking), use pie weights or dried beans to prevent the crust from puffing up. This helps maintain a smooth crust for your pumpkin filling.
7. Pumpkin Filling: Most pumpkin pie fillings are naturally gluten-free, as they consist of pumpkin puree, eggs, spices, and sweeteners. Double-check your ingredients, especially if you’re using pre-made pumpkin pie spice mix, to ensure they are gluten-free.
8. Thickeners: If your pumpkin filling needs thickening, consider using cornstarch or gluten-free arrowroot powder as alternatives to wheat-based thickeners.
9. Spices and Flavor: Enhance the flavor of your pumpkin pie by using high-quality spices like cinnamon, nutmeg, ginger, and cloves. Freshly grated nutmeg adds a wonderful aroma and taste.
10. Baking Time and Temperature: Follow your pumpkin pie recipe’s baking time and oven temperature instructions. Keep an eye on the pie toward the end of baking to prevent overcooking, as gluten-free crusts can sometimes brown more quickly.
11. Cooling: Allow your gluten-free pumpkin pie to cool completely before slicing. This allows the filling to set and the flavors to meld.
12. Storage: Store any leftovers in the refrigerator. Gluten-free baked goods can sometimes become a bit more delicate over time, so handle the pie with care when serving subsequent slices.

Where can I find gluten-free pie crusts for pumpkin pie?

You can find gluten-free pie crusts for pumpkin pie at various places, including grocery stores, health food stores, local bakeries, or even online retailers like Thrive Market.

Can I use gluten-free flour to make my own pie crust?

Yes, you can definitely use gluten-free flour to make your own pie crust.

There are many gluten-free flour blends available at grocery stores, and you can also make your own blend using a combination of gluten-free flours and starches.

What are some gluten-free alternatives to traditional pie crusts?

There are several gluten-free alternatives to traditional pie crusts that you can use to create the best gluten-free pumpkin pie.

Here are some options:

• Store-Bought Crusts: Many grocery stores offer pre-made gluten-free pie crusts that are ready to use. These can be made from a variety of gluten-free flours and starches.
• Nut-Based Crusts: You can create a pie crust using ground nuts like almonds, walnuts, or pecans.
• Oat-Based Crusts: Gluten-free oats can be ground and mixed with a binder (such as melted butter or coconut oil) to create a crumbly, oat-based crust.
• Coconut Flour Crusts: Coconut flour can be used to make a gluten-free crust. 
• Graham Cracker Crusts: Use gluten-free graham crackers to make a classic gluten free graham cracker crust.

• Quinoa or Rice Crusts: Cooked and cooled quinoa or rice can be combined with eggs to create a more solid crust base.
• Potato Crusts: Thinly sliced or grated potatoes can be layered and pressed into the pie pan to create a savory crust.
• Polenta Crusts: Cooked polenta (cornmeal) can be used to make a corn-flavored crust.
• Vegetable-Based Crusts: You can create crusts using grated zucchini, cauliflower rice, or other vegetables mixed with a binder and seasonings.

How can I make sure my gluten-free pumpkin pie is delicious and not crumbly?

Here are some 8 tips to ensure that your gluten-free pumpkin pie is delicious and not crumbly.

1. Add a Binding Agent: Gluten-free flours lack the natural binding properties of gluten. To improve the binding of your crust, consider adding a binding agent like xanthan gum or guar gum to your gluten-free flour blend. These help to hold the ingredients together and prevent crumbliness.
2. Use Enough Fat: Make sure to incorporate enough fat (unsalted butter, vegan butter) into your crust. This helps create a tender and flaky texture. If the pie dough seems too dry, add a bit more fat until it comes together properly.
3. Chill the Dough: After making the pie crust dough, be sure to chill it in the refrigerator before rolling it out. Chilling helps solidify the fat and relaxes the dough, making it easier to work with and reducing the risk of crumbly crust.
4. Roll Out Carefully: When rolling out the crust, do so between sheets of plastic wrap or parchment paper to prevent sticking. Handle the dough gently to avoid overworking it, which can lead to toughness or crumbliness.
5. Pre-Bake the Crust (Blind Baking): To prevent a soggy bottom, consider blind baking (pre-baking) the crust for a short time before adding the smooth pumpkin filling.
6. Use Enough Liquid: Ensure your pumpkin filling has enough liquid to create a creamy and smooth texture. The combination of pumpkin puree, eggs, and milk (or non-dairy milk substitute) should be well-balanced to achieve the desired consistency.
7. Don’t Overbake: Overbaking can lead to a dry and crumbly texture.
8. Cool Gradually: Allow the pumpkin pie to cool gradually at room temperature before refrigerating. Rapid temperature changes can contribute to cracking and a crumbly texture of your pumpkin pie.

Is canned pumpkin pie filling gluten free?

Some canned pumpkin pie fillings may contain gluten, while others may be gluten-free. It’s essential to check the product labels carefully to determine if they are safe for a gluten-free diet.

Can I make gluten-free pumpkin pie ahead of time and still have it taste good?

Yes, you can definitely make a gluten-free pumpkin pie ahead of time and still have it taste good.

Here are 5 tips to ensure your gluten-free pumpkin pie remains delicious even when prepared in advance:

1. Refrigeration: Refrigerating the pie helps the flavors meld and allows the filling to set properly. It can also make slicing and serving easier. Ideally, you should consume the pie within 2-3 days of baking for the best taste and texture.
2. Covering: To prevent the pie from drying out or absorbing odors from the refrigerator, use plastic wrap or aluminum foil to cover it. You can also place the pie in an airtight container for added protection.
3. Whipped Cream: If you plan to serve the pie with whipped cream, consider adding the whipped cream just before serving rather than topping the entire pie in advance. Freshly whipped cream tends to hold its texture better when added just before serving.
4. Reheating: If you prefer to serve the pie warm, you can reheat individual slices in the microwave for a short period of time. Be cautious not to overheat, as this can cause the filling to become watery.
5. Freezing: If you need to make the pie further in advance, you can freeze it. Wrap the pie tightly in plastic wrap and aluminum foil, or use an airtight container. Thaw the pie in the refrigerator before serving. Keep in mind that freezing can sometimes alter the texture of the crust slightly, so it’s a good idea to test this method before serving to friends or family.

Thanksgiving Recipes Collection

Gluten Free Pumpkin Pie Recipe List