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Gluten Free Pumpkin Pie

  • Author: Teri Delany
  • Total Time: 1 hour 10 minutes
  • Yield: 1 -9" Pie 1x
  • Diet: Gluten Free


Impress your family and friends this Thanksgiving with Flour Farm’s gluten free Pumpkin Pie. This delightful recipe creates a balanced tasting custard. Pair it with one of our easy to make GF pie crusts.




Choose Gluten Free, Non-GMO, & Organic Ingredients.

Substitutions: Do you need suggestions to swap out an ingredient? Click here.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.


  • Use a half recipe of one of our gluten free pie crust recipes: Tender or Flaky


  • 425g (15 oz) Pumpkin Puree (about 1 3/4C)
  • 1 tsp Ground Cinnamon (2.5g)
  • 1 tsp Pumpkin Pie Spice (2.5g)
  • 1/2 tsp Allspice (1g)
  • 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
  • 1 tsp Pure Vanilla Extract (5 ml)
  • 355 ml (12 fl. oz) Sweetened Condensed Milk (1 1/2 C)
  • 2 Large Pasture Raised Eggs (100g)
  • 60 ml (2 fl. oz) Heavy Cream (1/4 C)


Equipment: Digital Scale (preferred), 9″ Pie Crust, Small Mixing Bowl, Measuring Cups and Spoons, Medium Saucepan, Crust Protector, Cooling Rack, Whisk

Before You Dive In – Prep: please read!

  • This recipe is for a regular 9″ pie
  • Prepare a bottom crust of one of our pie gluten free crusts, and keep refrigerated until ready to use: Flaky or Tender
  • Prepare ahead of time sweetened condensed milk and/or pumpkin puree if using homemade (see notes in the section below)
  • Move oven rack to lower third of the oven
  • Preheat oven to 400 degrees Fahrenheit (200 C)
  • Make a pie crust shield – click here for tutorial

Blind Bake Crust (Partial)

Step 1: Remove the prepared pie crust from the refrigerator. Roll it out 12″ (30 cm) in diameter, and place it in the pie dish. Press in evenly to prevent air bubbles. Sculpt edges as desired. This recipe is for a shallow, glass pie plate. If using a deep dish, form the crust about 1/2″ (1.27 cm) from the top. Return the crust to the refrigerator for 30 minutes.

Step 2: Dock the pie by using a fork to poke holes in the bottom and sides of the crust. Line the bottom of the pie with foil or unbleached parchment. If using parchment, crinkle and scrunch it up before smoothing it out and placing it on the surface of the crust so that it fits better. Fill the bottom of the pie with beans, pie weights or rice.

Step 3: Bake for 15 minutes in the lower third of a preheated 400 F/200 C oven. Take the crust out of the oven and remove the lining and weights. Place pie shield around the crust. Return the pie to the oven and continue to bake for 7 minutes or until bottom crust starts to brown. Remove from oven and allow to cool on a rack while you prepare the filling.

Note: It is important to add warm filling to a warm crust to avoid the filling pulling away from the crust after baking. Do not allow crust to completely cool.

Make the Pie

Step 1: Add pumpkin, spices, salt and vanilla in a medium sauce pan. Whisk to combine. Cook on medium-low for a few minutes until mixture bubbles. It’s best not to walk away. Add the sweetened condensed milk and stir to combine. Continue to cook on medium low for about 2-3 minutes until mixture bubbles. Take off the heat and allow to cool for about 5-10 minutes.

Step 3: Lightly beat eggs in a small bowl. Whisk in the cream. Slowly pour egg mix into warm pumpkin mixture while whisking to fully integrate eggs into pumpkin mix.

Step 4: Pour warm pumpkin mixture into the warm pie crust. Place the pie crust shield around the edge of the pie and place the pie back in the oven. We keep the shield on throughout the baking time, but you may remove it at anytime.

Step 5: Reduce the heat to 375 F/191. Bake for 25-30 minutes. Check for doneness. The pie is done when the middle 1 inch jiggles slightly. 

Step 6: Remove from the oven. Cool on a rack for several hours before serving. If refrigerating the pie, remove from the refrigerator 1/2 hour before serving and place pie dish in a warm water bath for 20-30 minutes. It will stay delicious in the refrigerator for 3 days.



Sweetened Condensed Milk: Add 946 ml (32 oz) Whole Milk or Milk Alternative (4 C) and 150g (5.3 oz) Light Brown Sugar (3/4 C packed) to a medium sized sauce pan. (We use brown sugar because it adds a delicious caramel flavor to the milk. Use regular granulated sugar if you prefer a more traditional taste.) Heat on medium low and stir slowly until sugar has dissolved. Bring mixture to a low simmer and maintain that simmer for about 1 hr, 15 minutes to 1 hr, 30 minutes. DO NOT STIR while simmering and DO NOT BOIL. Occasionally skim off any impurities that foam up on the surface. Your milk is ready when you have reduced the amount by half; however, we continue to cook down to 12 ounces (1 1/2 C). Remove from the heat, stir and allow to cool in the pan. Store in the refrigerator in a lidded, pint sized jar until ready to use.

Pumpkin Puree: For the best tutorial on how to make your own pumpkin puree, visit Inspired Tastes webpage. We follow these directions when making our own. A brief synopsis: cut your pumpkin in half and remove seeds. Place cut side down on a parchment lined baking sheet, (we do not salt). Bake for about 50 minutes in a 400 F/200 C oven. The pumpkin is ready when a fork easily pierces the surface. Remove from the oven, cool, and puree. Store in the refrigerator for up to three days.

The nutrition information provided below is for the recipe as written based on 8 slices of pumpkin pie, using our Easy Gluten Free Tender Pie Crust, and homemade sweetened condensed milk using organic whole milk.

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 23g
  • Sodium: 290mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 90mg

Keywords: gluten free pumpkin pie