Pumpkin Pie (Gluten-Free)

This gluten-free pumpkin pie tastes just as good, if not better, than the classic. This fall favorite dessert is made without refined sugar, features real pumpkin puree, and brings all the comforting flavors of the season to your table.

I absolutely love making fall desserts—they’re cozy, nostalgic, and full of the warm spices and seasonal ingredients I look forward to all year. Every fall, I find myself reaching for my go-to 15 Delicious Fall Desserts.

Gluten-Free Pumpkin Pie

Pumpkin pie isn’t just a dessert. It’s an iconic American dessert. Nothing says fall like a pumpkin pie and the scent of pumpkin pie in the kitchen. Whether you bake it for Thanksgiving or just because it’s Tuesday and you’re deep in pumpkin season, it always hits the spot.

The trouble is, most traditional pumpkin pie recipes are loaded with sugar, dairy-heavy, and usually include a wheat crust that doesn’t love everyone back. I wanted something better: something I could eat, serve, and feel great about. So I set out to create the perfect pumpkin pie recipe that checks all the boxes: gluten-free, made with real ingredients, and full of that classic pumpkin flavor. If you want more pumpkin goodness or creative takes on autumn sweets, try these Gluten-Free Pumpkin S’mores Cupcakes for a fun twist.

Growing up in Poland, I didn’t eat pumpkin pie. We roasted pumpkins, made soups, and cooked them into stews, but what about pie? That came later. My first Thanksgiving in the U.S. introduced me to the creamy, spiced dessert. It was not love at first sight. It was so sweet that I couldn’t eat it, so I decided to give it a chance and make a healthier version. But I’ll admit, it took me some time (and a few failed experiments) to find my version, the one that makes me and everyone I serve it to say, “Wow. That’s it.”

As a nutrition consultant and chef, I continually seek ways to strike a balance between indulgence and moderation. Pumpkin pie is one of those treats that can easily be made more wholesome without compromising flavor. By using natural sweeteners, rich but digestible dairy like goat milk, and a gluten-free crust, I’ve created a version that’s full of flavor but doesn’t leave you feeling heavy after dinner.

The filling in this pie is made from real pumpkin puree, homemade when I have time, canned when I need a shortcut. It’s blended with cinnamon, pumpkin pie spice, and a touch of erythritol to keep it low in sugar but still sweet enough to satisfy. The result is a pie that’s deeply spiced, not overly sweet, and rich in texture. It’s a healthier twist on a traditional favorite that still tastes like the holidays.

Why You’ll Fall in Love with This Pie

• It’s naturally gluten-free
• No refined sugar
• You can use homemade or canned pumpkin puree
• The filling is creamy and not overly sweet
• Easy to make ahead for Thanksgiving or fall gatherings
• It works for people with food sensitivities

Ingredient Swaps

• Pumpkin puree: For an extra flavorful option, use homemade roasted pumpkin puree.
• Erythritol: Can be swapped for maple syrup or coconut sugar (just reduce other liquids slightly).
• Goat milk: Use almond milk or coconut milk for dairy-free.
• Heavy cream: Full-fat coconut cream works well too.
• Eggs: Flax eggs can be used, but the texture may not be as smooth.

And yes, canned pumpkin is totally fine, just make sure it’s 100% pure pumpkin, not pumpkin pie filling. If you want more out-of-the-box ideas, a non-traditional option like my No-Bake Pumpkin Cheesecake Recipe lets you enjoy pumpkin flavor in a creamy, cheese-free, and flourless dessert.

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How to Avoid Cracks

Cracks happen when the pie is overbaked or cooled too quickly. Here’s how to prevent them:

• Don’t overbake. Take it out when the center still has a slight jiggle.
• Cool it slowly. Let it sit at room temperature before transferring it to the fridge.
• Avoid sudden temperature changes. Don’t go straight from the oven to the fridge.
• If it cracks anyway, cover it with whipped cream. It still tastes great.

Chef Angie’s Tips

• Use room temperature eggs and dairy to help the filling mix evenly.
• Blind bake the crust if it tends to get soggy.
• Bake the pie on a baking sheet to catch any drips.
• Let the pie chill for a few hours before serving for the best texture.
• Taste your filling before baking and adjust the sweetness or spice as needed.

Serving Suggestions

This pie shines all on its own, but here are a few fun ways to enjoy it:

• Serve chilled with whipped cream or coconut cream.
• Warm it slightly and drizzle with maple syrup and toasted pecans.
• Cut into small squares and serve as little bites of pumpkin pie for parties or brunch.
• Add a side of spiced apples for an extra autumn touch.

Storing Your Pie

Store leftovers in an airtight container in the fridge for up to five days. You can also freeze slices individually, just wrap them well and thaw overnight in the fridge. This pie travels well, stores well, and somehow disappears even faster.

Tools You’ll Need

• A large mixing bowl
• Whisk
• 9-inch pie dish
• Dough roller
• Baking sheet (to catch any bubble-overs)
• Cooling rack
• Optional: pie weights if you blind bake the crust

FAQ Questions

Can I make this ahead of time?

Yes! This pie is even better the next day. The spices settle in, and the texture firms up perfectly.

Can I freeze it?

Absolutely. Wrap slices individually and freeze. Defrost in the fridge before serving.

What kind of pumpkin should I use?

For a homemade puree, sugar pumpkins are ideal. But good canned pumpkin is honestly just as great and much faster.

What makes this pie healthier?

It’s made without refined sugar, is lower in carbs thanks to erythritol, and uses goat milk for easier digestion. Additionally, it’s gluten-free, making it suitable for many dietary needs.

So if you’re looking for a slice of comfort that won’t leave you in a sugar coma, this is it. Perfect for Thanksgiving, the fall season, or whenever that pumpkin craving hits. This is one of those pumpkin recipes I make again and again—not just because it’s better for you, but because it’s just plain delicious.

Whether you go for fresh pumpkin or the canned shortcut, serve it with whipped cream or a fork straight from the pan, I promise it’ll become one of your new fall traditions.

Want more cozy fall recipes and sweet ideas? I’ve got plenty of pumpkin love coming your way. Stay tuned, and happy baking!