Thanksgiving would not be the same without this traditional pumpkin pie, so if you have been missing out due to gluten-free restrictions, then this recipe will bring it back to your Thanksgiving table.

My American father introduced pumpkin pie to me while we were living in Singapore to celebrate Thanksgiving or Christmas. Back then, I remember our friends questioning why pumpkin was in a dessert and while expecting a savoury flavour, they were always pleasantly surprised by the sweet and spiced flavour together with the buttery pie crust. Many years later, pumpkin pie is well-known in many countries. In fact, conveniently many sell tins of pumpkin pie filling to add to the pie crust. I prefer to make mine “homemade” and I believe it tastes better as the tin version is too sweet in my opinion.

Besides the pumpkin pie filling, pumpkin pie seasoning is also hitting the shelves. If you do find it, remember to check the ingredients list for any gluten, otherwise making your own is very easy with spices that are probably already in your kitchen cupboards. I have included the recipe of my homemade blend below.

I hope you enjoy making one of my favourite desserts. Happy Thanksgiving!

Gluten-Free Pumpkin Pie


(*Updated on 8 November 2021)

For the gluten-free pie crust:

  • 210g store-bought or homemade gluten-free plain flour
  • 2 tablespoons caster sugar
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 100g unsalted butter, chilled, cut into small pieces
  • 2 egg yolks
  • 2 tablespoons apple cider vinegar
  • 8 tablespoons cold water

Enough pie crust for a 25cm diameter pie tin.

For the pumpkin filling:

  • 375g pumpkin, rind removed, chopped coarsely
  • 50g unsalted butter, melted
  • 125g caster sugar
  • 125ml maple syrup
  • 3 teaspoons store-bought or homemade pumpkin pie spice blend (see recipe below)
  • 125ml milk
  • 60ml pouring cream
  • 3 eggs, separated
  • whipped cream, to serve with the pie

For the homemade pumpkin pie spice blend:

Makes 3 teaspoons for this recipe:

  • 1 ½ tablespoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cardamon

Makes a small jar (enough for 4 pies)

  • 6 tablespoons cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons allspice
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamon
  • Preparation time: 25 minutes
  • Pie dough resting time: 20 minutes
  • Pumpkin cooking time: 15 minutes
  • Pie Baking time: 50 – 55 minutes

1. Start by cooking the pumpkin pieces in boiling salted water for approximately 15 minutes until tender. Drain and allow to cool while preparing the pie crust.

2. Next process/pulse the flour, sugar, xanthan gum and salt with the chilled butter in a food processor for a few seconds

3. Add the egg yolks, apple cider vinegar and 4 tablespoons of cold water and process briefly.

4. Add one tablespoon of water at a time until the dough comes together. You may not need to use all the water. The dough is ready if it feels soft but does not stick to your fingers.

5. Remove the dough from the food processor and form a round disc shape. Cover with plastic film and rest in the fridge for 20 minutes.

6. While the dough is resting, prepare the pie filling by processing the cooled pumpkin pieces until smooth.

7. Separate the eggs. Add the egg whites to a large glass bowl and whisk until stiff, but not completely dry. Cover and set aside.

8. Add the egg yolks, melted butter, sugar, maple syrup, pumpkin pie spice, milk and cream to the pumpkin.

9. Process well until completely blended.

10. Using a large spatula, add the pumpkin mixture to the whisked egg whites by folding gently until completely incorporated together.

11. Preheat the oven to 180°C/350°F.

12. Remove the pie crust dough from the fridge.
13. Place the dough on a sheet of baking paper.

14. Cover the dough with another sheet of baking paper or plastic film.

15. Using a rolling pin, press and roll the dough out to fit your pie tin. I recommend a pie tin measuring 25cm in diameter.
16. Grease the pie tin with a thin coat of oil or butter, unless it is non-stick.
17. Remove the top layer of baking paper from the dough and gently lift the pie crust by looping it over the rolling pin.

18. Transfer the dough to the pie tin and gently place it centrally.

19. Gently press the dough into the pie tin and remove the excess dough from the sides by using a knife.

20. Using a fork, press the dough resting along the rim of the pie tin.

21. Keep the excess dough and cut out or use a small knife to create leaf shaped pieces. (optional)

22. Pour the pumpkin filling into the pie tin.

23. Bake in the preheated oven for 40 minutes on the middle shelf.

24. At the same time, on a small baking tray, add the leaf-shaped pieces. Brush with some milk and sprinkle with caster sugar. Bake for 10 minutes on the bottom shelf. (optional)

25. Cover the pie crust edges with foil or silicon pie crust shields (to prevent the crusts from over-baking) and bake for a further 10 to 15 minutes, or until the centre of the pie filling is cooked. Test by inserting a toothpick in the centre. If it comes out clean, the pie is ready.

26. Allow to cool and refrigerate until serving time.

27. Serve with freshly whipped cream and baked leaf pieces.

For that perfect pumpkin pie slice, allow the pie to cool in the fridge for at least 4 hours.