Gluten Free Pumpkin Pie Recipe
on Dec 06, 2022, Updated Oct 23, 2024
This Gluten Free Pumpkin Pie recipe with graham cracker crust is easy to make and sure to be a family favorite this Thanksgiving.
This is the easiest gluten free pumpkin pie!
Pumpkin pie is a staple food this time of year. This gluten free pumpkin pie with graham cracker crust checks all of our boxes for a delicious holiday dessert.
Not only is it easy to make, but it tastes just like traditional pumpkin pie.
This recipe is one of my go to desserts that I make every holiday!
“My kids flipped for this pie. They said it was the best they’ve ever had. I have to agree. Thanks for sharing!” -Reader Tabitha
Ingredients to make gluten free pumpkin pie
- gluten free ready made graham style pie crust: or homemade gluten free graham cracker crust
- canned pumpkin: not pumpkin pie filling
- milk
- pure maple syrup
- coconut flour
- pumpkin pie spice
- cinnamon
- salt
- vanilla extract
- eggs
How to make gluten free pumpkin pie
Step 1: Make the pumpkin pie filling. Combine the canned pumpkin, milk, maple syrup, coconut flour, pumpkin pie spice, cinnamon, salt, vanilla extract, and eggs, and beat with a mixer or whisk well to combine.
Step 2: Pour the pie filling into a ready made gluten free graham style pie crust. Bake at 350 degrees for 55 – 65 minutes.
Allow the pie to cool, then place it in the fridge to chill. Pumpkin pie is best served cold with whipped cream on top.
This recipe is so easy to prep which we love. Just dump, mix, pour, and bake!
Nothing says holiday baking like a big slice of melt in your mouth pumpkin pie and this recipe will make you a favorite with your gluten free friends and family.
This pie is so easy to make, and ready for the oven in minutes!
You don’t need any fancy ingredients, and it is naturally sweetened with pure maple syrup.
Serve it up with endless whipped cream to make all your pumpkin pie dreams come true!
More Thanksgiving Recipes
Gluten Free Pumpkin Pie
Ingredients
For the Gluten Free Graham Crust
- 1 Gluten Free Graham Style Pie Crust
For the Pumpkin Pie Filling
- 2 cups canned pumpkin
- 1/2 cup milk
- 3/4 cup pure maple syrup
- 3 tablespoons coconut flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract
- 3 eggs
Instructions
- Combine the canned pumpkin, milk, maple syrup, coconut flour, pumpkin pie spice, cinnamon, salt, vanilla extract, and eggs, and beat with a mixer or whisk well to combine
- Pour the pumpkin pie batter into a ready made gluten free graham cracker pie crust
- Bake the gluten free pumpkin pie at 350 degrees for 55 – 65 minutes, or until the pie starts to pull away from the edges and cracks at the top
- Allow the pie to cool for 1 hour or until not longer hot, then transfer it to the refrigerator to chill completely.
- Serve chilled with whipped cream
Does the ready made crust get overdone when you cook the pumpkin pie filling for that long? I’m new to gluten free baking.
No it does not
Do you put the pie on a baking sheet to bake?
so excited to find this gluten free recipe. My grandaughter loves pumpkin pie and maple syrup. Nice to see the previous comment said her children loved. will try this thanksgiving. thank you for shaire
My kids flipped for this pie. They said it was the best they’ve ever had. I have to agree. Thanks for sharing! :o)
Yay! I’m so glad your family enjoyed the recipe Tabitha, happy Thanksgiving!
Hi – what would be the best substitute for coconut flour? I was thinking of using almond or oat flour.
Looks yummy. Is there an egg substitution?