Pumpkin Pie with Gluten-Free Crust

Hey friends--I'm crawling out from the rock I've been living under the past week while studying for exams to share a guest post from my dear friend Erin. I've sung her praises once already, but I'll have to do it again. She oh so generously agreed to post for me during exams MONTHS ago, and I'm so thankful for her unwavering support. She's been gluten-free for over 4 years, and has become quite the gluten-free baking expert.   I can't wait to make this pie!

Traditions are a huge part of the holidays for me. There are certain components of seasonal foods that CANNOT may have to be change. Pumpkin pie is one of those desserts for me.  When I went gluten-free I assumed holidays would never be the same since I no longer would have my beloved traditional pumpkin pie. Over the years, I have experimented with crust-less pumpkin pies, pumpkin mouse, pumpkin pudding and other substitutes for my pie. These substitutes all left me disappointed and motivated to find an option that would keep my holidays as traditional as possible.

I have finally come up with a crust recipe that will not disappoint. My family members and friends that have tasted it are often surprised when I tell them that the crust is gluten free. Try making this pie over the holidays to taste how I changed updated my holiday traditions.

Filling mixture

Before baking

Finished Product

Pumpkin Pie with Gluten Free Crust

Crust ingredients
1 stick salted butter VERY cold (I stick it in the freezer for 20 minutes before using)
½ cup almond flour
¾ cup gluten free oat flour
1 tsp salt
1 tsp granulated sugar
3 tablespoon ice-cold water (I stick a cup of water in the freezer for 10-15 minutes and use that)

Filling ingredients
1 15oz can pumpkin puree
½ cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
½  teaspoon nutmeg
½  teaspoon ground ginger
½ teaspoon cloves
1 12oz can evaporated milk
1 large egg

Pre-heat your oven to 350 degrees.

Lightly grease a pie pan. Cut cold butter into pieces. In a large bowl, combine flours and butter. Slowly add in additional crust ingredients. The water should be added one tablespoon at a time until you can form a ball of dough that is slightly moist but not “wet”.  Roll the dough ball out into the pie pan to cover the bottom and sides of the pan.

In a large bowl, mix the pumpkin, sugars and spices until well incorporated. Add the egg and the milk slowly to combine. Pour the filling mixture into the crust.

Bake for about 30 minutes or until filling is firm and top of the pie is a rust/ brown color. If you see that the rim of the crust is burning toward the last 10 minutes, cover the burnt parts only with aluminum foil to keep them from burning further.

Enjoy and Happy Holidays!

Thanks Erin!


  1. At Thanksgiving we had one guest who needs to be gluten free so I chopped up gluten free Anzac biscuits for a crust and put the pie on top. Yours would have been so much better!

  2. This is one lovely pie! pumpkin is one of my most favorites. I'd like to try this gluten free crust, too.

  3. That GF crust looks fabulous! Would never have guessed it was GF. Good luck with your exams!!