Everyone will love grandma's gluten free pumpkin pie with its creamy and classic filling. The extra flaky, buttery crust is truly what takes this to the next level.

Grandma's Gluten Free Pumpkin Pie slice with a bite taken out and whipped cream on top.

My grandma Norma used to make me a crustless pumpkin pie because I didn't like crust but loved the creamy filling. Now that I have grown up, I love a flaky, buttery crust and this recipe hits the spot. It combines aa fantastic base with a creamy, nostalgic center that reminds me of grandmas.

I also love a good gluten free apple pie, gluten free pecan pie and banana cream pie but our no bake gluten free banana pudding is even more simple to make.

This pumpkin pie is going to be your go to and HERE IS WHY

Homemade but simple - While this is a from scratch pie, it is surprisingly simple to make. We made the filling in just one bowl and it only takes minutes to make. The pie crust also comes together quite quickly, just dry ingredients then frozen butter and wet ingredients.
The flakiest butter crust - This pie crust came about when I made a slight change from my mom's famous gluten free recipe. I just made it a bit easier with gluten free all purpose flour but it is still so good! She was 11 when she started making pies at the local home town cafe so she truly is the pie queen. Adding the grated frozen butter ensures that you get buttery pockets throughout the entire pie crust and get those lovely layers you want.
Just like grandma's but maybe even better? - After making this pie, I honestly felt like a grandma who knows her way around the kitchen. I really think the warm spices take the depth of flavor to new levels. Everything else is simple and nostalgic just like you remember.

KEY INGREDIENTS FOR THE BEST GLUTEN FREE Pumpkin PIE

Butter - Oh yes, it makes the filling and the pie crust amazing! I have also used dairy free butter and it worked great. Just make sure it is frozen and I would highly recommend using Miyokos brand as the flavor is best.
Pure pumpkin - Make sure it is just 100% pumpkin not pumpkin pie filling with sweeteners. You want the true pumpkin flavor to come through is this classic pie.
Buttermilk and apple cider vinegar - These both help with the balance of tartness and tang you want in a pie crust.
Warm spices - Too me, a pumpkin pie isn't complete without cinnamon and allspice. I love the warmth that both provide. You can even add extra nutmeg if you want.
Arrowroot starch - This gives the pie crust the best texture and flavor. My non gluten free husband said this was a delicious and buttery, flaky crust.