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.

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 goodย gluten free apple pie, gluten free pecan pie and banana cream pie but ourย no bake gluten free banana puddingย is even more simple to make.ย
This pumpkin pie is going to be your go to and HERE IS WHY
- Homemade but simple -ย 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.ย
- The flakiest butter crust -ย 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? -ย 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 -ย 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.ย
- Pure pumpkin -ย 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. ย
- Buttermilk and apple cider vinegar -ย These both help with the balance of tartness and tang you want in a pie crust.
- Warm spices -ย 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 -ย This gives the pie crust the best texture and flavor. My non gluten free husband said this was a delicious and buttery, flaky crust.

Time to get that classic pie in the oven, let's go!






If you need some other things to complete your Thanksgiving dinner, be sure to try our gluten free green bean casserole, gluten free corn casseroleย or gluten free buttermilk biscuits.
Pro Tip:ย Keep this pie at room temperature for at least an hour before serving for the best texture and flavor.

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Grandma's Gluten Free Pumpkin Pie

Ingredients
- ยฝ cup sugar
- ยผ cup brown sugar
- 1 ยฝ teaspoon cinnamon
- ยฝ teaspoon salt
- 1 teaspoon allspice
- 2 eggs
- 15 ounces pure pumpkin
- 12 ounces evaporated milk
Gluten-free pie crust
- 1 ยผ cups gluten free all purpose flour
- ยผ cup arrowroot starch
- ยฝ teaspoon xanthan gum
- ยฝ teaspoon salt
- 1 tablespoons sugar
- ยฝ cup butter, frozen (dairy free works was well)
- 1 tablespoons buttermilk (dairy free works was well)
- ยฝ egg, beaten
- ยฝ tablespoon apple cider vinegar
- 1-2 tablespoons ice water
Instructions
- Preheat oven to 400ยฐ
- In a stand mixer or large bowl, beat the eggs lightly
- Gently stir in remaining ingredients waiting to add milk until the end and stir until combined
- Pour into an unbaked pie crust and bake for 15 minutes at 400 degrees
- Reduce heat to 350 degrees then bake until internal temperature reaches 170 degrees (roughly 40 minutes or until a toothpick inserted in the center comes out clean) make sure internal temperature does not exceed 180 degrees.
- Remove and set on a wire rack until cooled to room temperature before slicing
Gluten free pie crust
- Mix dry ingredients together in a stand mixer then grate in frozen butter
- Add egg, buttermilk, vinegar and mix together
- Add ice water one tablespoon at a time until the dough comes together and is nice and smooth
- Place plastic wrap on the counter and add the dough and dust with gluten free rice flour or gluten free all purpose flour then roll out the dough in circular motions until you get a circle the size of your pie pan
- Place your pie pan upside down over top and invert the crust from under the plastic wrap and reposition as needed






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