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Gluten Free Pumpkin Pie Recipe

This is a classic recipe for a gluten free pumpkin pie. Nobody does pumpkin pie quite like Libby’s.

They’re literally famous for it, thanks to their stellar recipe on every single one of their convenient cans of pumpkin puree.

Gluten Free Pumpkin Pie Photo

I adjust the spices a bit to suit my tastes. I like a little less ginger and I like to add a little nutmeg. I am from the Nutmeg State after all!

I use my own recipe for the gluten free pie crust to make this pie. My recipe makes a double crust so you’ll have an extra crust left over for another pie or you can use the leftover pie crust to decorate your pie!

I prefer the decorations. They make the pie look super festive, they’re fun AND tasty to munch on, and you can use them to cover up any imperfections. Genius, right?!

Speaking of imperfections, I know there’s one question you’re wondering.

Gluten Free Pumpkin Pie Picture

How do I prevent cracks from forming in my pie?

There’s one major thing you can do to prevent cracks from forming in your gluten free pumpkin pie. Don’t over bake it!

Keep an eye on your baking time. All ovens bake slightly different, the temperature might be slightly off, your oven might drop to 350°F from 425°F faster than somebody else, etc.

Once you turn the temperature down from 425°F, the pie will take about 30-40 minutes. I set the timer on my oven and then I set a second timer for 20 minutes to take a peek at the pie. Then, I check it every 10 minutes until it’s done.

When I peek, it’s only through the glass door of my oven, don’t actually open the oven to look until you’re close to the end time (unless of course your pie looks like it’s done and is browning too much).

Gluten Free Pumpkin Pie Image

How do I know if my Pumpkin Pie is done?

When your pie is done, the edges will be set, the crust will be browned, and the middle 2 inches will still be slightly jiggly.

It’ll wiggle a bit like Jell-O, but it shouldn’t be soupy or sloshy – I’m very scientific with the explanations.

Do I have to adjust for high altitude baking?

Custard based pies like pumpkin pie may need to be baked longer if you’re at a high elevation. If you’re above 4000ft, you may want to try baking at 425°F for 20 minutes instead of 15.

What’s the best pie dish to use?

You can make this pie in a glass pie dish, stone wear, or metal. Just be sure yours isn’t a shallow dish and holds at least 4 cups.

Gluten Free Pumpkin Pie Pic

Should I par-bake my pie crust?

I’ve done a lot of research on pumpkin pies and for this gluten free pumpkin pie, I decided not to par-bake my pie crust. However, if you’re on Team Par-Baked, just follow my instructions on How to Par-Bake Pie Crust here.

The Libby’s recipe doesn’t call for a par-baked crust and I opted not to do it because sometimes I like to be lazy and skip a step.

Does it make the bottom of the crust a little less crisp? Maybe.

But I baked my pie in a metal pie plate which makes a nice crispy pie bottom. It’s one of those things that’s really up to the eater and the baker.

Do whatever makes your pie hole happy. I mean whatever makes you happy.


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Gluten Free Pumpkin Pie Photo

Gluten Free Pumpkin Pie Recipe

Sharon L.
This is an easy and simple recipe for Gluten Free Pumpkin Pie. Creamy filling, crisp pie crust, and warm spices make this pie perfect.
5 from 1 vote
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Cuisine Gluten Free
Servings 10 1 slice
Calories 93 kcal


  • 1 9-inch Gluten-Free Pie Crust
  • 1 15-ounce can Pumpkin Puree
  • 2 large Egg room temperature
  • 1/2 cup Granulated Sugar (101g)
  • 1/4 cup Light Brown Sugar (58g)
  • 1 teaspoon Ground Cinnamon (2g)
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 12 ounce can Evaporated Milk (see notes)


  • Preheat oven to 425°F.
  • Prepare the pie crust and place in a 9-inch pie plate. Place in the refrigerator while you prepare the filling.
  • In a medium bowl, whisk together the pumpkin puree, eggs, granulated sugar, light brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in the evaporated milk until incorporated.
  • Pour the filling into the cold crust and bake on the center rack for 15 minutes.
  • After 15 minutes, reduce the oven temperature to 350°F.
  • Bake at 350°F for 30-50 minutes. The pie is done when the edges are set and the middle 2 inches of the pie is still slightly jiggly.
  • Cool on a wire rack for 2 hours then serve or refrigerate until ready to serve.
  • Serve with homemade whipped cream.


  • For Lactose Free, use an 11 oz. container of Carnation Lactose Free Evaporated Milk.
  • For Dairy Free, make my pie crust with the dairy free/vegan option and use Nature’s Charm Evaporated Coconut Milk.
  • Nutrition

    Calories: 93kcalCarbohydrates: 19gProtein: 2gFat: 1gSodium: 134mgFiber: 1gSugar: 17g
    Keyword Baked, Baking, Fall, Gluten Free, Gluten Free Baking, Gluten Free Desserts, Party Food, Pies, Pumpkin, Thanksgiving
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    Recipe Rating