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Gluten Free Pumpkin Pie

Flaky and delicious, everything a pie should be. This gluten free pumpkin pie is the perfect fall recipe. This makes 6 mini pies or 1 large pie.

Course Dessert
Cuisine American
Keyword Gluten Free, Pie, Pumpkin
Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour
Servings 6
Author Fraîche Nutrition



  • 2 cups gluten-free flour blend (I used Bob’s Red Mill)
  • ½ teaspoon xanthan gum
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup vegetable shortening
  • ½ cup cold butter or vegan stick butter (cut into 1/2” cubes)
  • 3-4 tablespoon ice cold water

Pumpkin Filling:

  • 1 398 mL can pumpkin puree (not pumpkin pie filling)
  • ½ cup brown sugar
  • 3 eggs (well beaten)
  • 2/3 cup whole milk or half and half cream
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • pinch of cloves
  • pinch salt


Crust Directions:

  1. Add the flour, xanthan gum, brown sugar, salt and cinnamon to a food processor or large bowl.  Pulse or mix to combine.

  2. Add the shortening and butter and pulse (or mix with hands or a pastry blender) until the butter is the size of peas.  Slowly add the ice water 1 tablespoon at a time, pulsing or mixing in between until the pastry just holds together when pressed gently against the side of the bowl.

  3. Empty the pastry on to a sheet of plastic wrap, form into a flat disc, wrap tightly in plastic wrap and refrigerate for at least 1 hour before rolling out and baking.  

Filling Directions:

  1. Preheat the oven to 350F
  2. Place all of the pumpkin pie filling ingredients into a large bowl and whisk together well.

  3. On a well-floured surface roll out the pie dough to just under ¼” thick. If using mini pie dishes divide the dough into 6 balls first and roll out each one.  Place the rolled dough into the pie plate(s), patching with extra dough if needed (just pat the extra dough on top of the holes with your fingertips if needed, gluten free dough is inherently crumbly so expect it to fall apart a bit!), crimp the edges of the dough with your fingers and cut the excess dough off of the edges with a sharp knife.

  4. Pour the filling into the pie shell(s) and bake until a knife inserted in the middle comes out clean, approximately 45 minutes for the large pie and around 35 minutes for the small pies. Set aside to cool to room temperature before serving and serve with a dollop of lightly sweetened whipped cream if desired.