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Gluten-Free Pumpkin Pie

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  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 8
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If there’s no pumpkin pie, is it actually Thanksgiving? Our answer would be no. That’s why we created this amazing Gluten-Free Pumpkin Pie recipe. So whether you’re following a gluten-free diet or you're hosting someone who does, there’ll be pie for everyone at your table.
By Betty Crocker Kitchens
Updated Sep 22, 2023
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What Ingredients do I Use to Make a Gluten-Free Pie?

While it’s one thing to make a gluten-free recipe, it’s quite another to make one that’s so good no one notices the difference. The Betty Crocker™ Kitchens have really done it with this Gluten-Free Pumpkin Pie! We use Betty Crocker™ Gluten Free All Purpose Rice Flour Blend for our gluten-free pie crust and spiced pumpkin for our filling.

Will Everyone at the Table Enjoy This Pie?

Home cooks who have made this recipe comment that their families happily ate this pie without noticing any difference, and, even better, they tell us they’d make it again! So, if you are looking for a gluten-free version of everyone’s favorite Thanksgiving pie, give this a try.

Do You Have More Pumpkin Pie Recipes and Tips?

If you’d like to serve this alongside a traditional pumpkin pie, don’t worry. We’ve got plenty more pumpkin pie recipes, plus all the tips you need to perfectly make this iconic dessert—even on the first try! It’s all waiting for you in our step-by-step tutorial on how to make pumpkin pie.

Ingredients

Crust

Filling

  • 2 eggs
  • 1/2 cup sugar
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 2 1/2 teaspoons gluten-free pumpkin pie spice
  • 1/2 teaspoon salt

Steps

  • 1
    In food processor, place flour blend, 1 tablespoon sugar, the xanthan gum and 1/2 teaspoon salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
  • 2
    In 1-cup measuring cup, beat 1 egg yolk, vinegar and 3 tablespoons water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk. Cover with plastic wrap; set aside.
  • 3
    Heat oven to 425°F. To make Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in remaining filling ingredients until well blended; set aside.
  • 4
    Remove plastic wrap from dough. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour filling into crust.
  • 5
    Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Cover and refrigerate any remaining pie.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Serve our Gluten-Free Pumpkin Pie recipe with Gluten-Free Green Bean Casserole with Fried Onions. Everyone should enjoy this classic side dish with a crispy, crunchy topping.
  • tip 3
    Keep the gluten-free desserts coming! For a more casual take on pumpkin pie, try our Gluten-Free Pumpkin Bars with Cream Cheese Frosting.
  • tip 4
    During baking, if the crust begins to brown more than desired, cover the outer crust with foil.

Nutrition

310 Calories, 12g Total Fat, 6g Protein, 44g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
520mg
22%
Potassium
260mg
8%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
8%
Sugars
19g
Protein
6g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If there’s one thing we feel strongly about, it’s that dessert should be for everyone. No matter what a person eats or doesn’t eat, we want everyone to get the joy and satisfaction that comes from indulging in a homemade dessert. At no time is that more true than at a holiday like Thanksgiving. That’s why the Betty Crocker Test Kitchens have dug in and created gluten-free, vegan and even lower-calorie versions of some of their favorite recipes — find more recipes suited to various types of diets among our health and diet recipes.
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