Gluten-FreeNo. 5928 · The 2026 edition
Gluten Free Pumpkin Pie
A classic Thanksgiving dessert made entirely gluten-free with a rich, spiced pumpkin filling in a crisp graham cracker crust.
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This gluten-free pumpkin pie uses a store-bought graham style crust and a simple filling made with pumpkin, maple syrup, and warm spices. The pie bakes until set and cracked on top, then chills thoroughly before serving with whipped cream. It’s an easy, allergy-friendly dessert that doesn’t sacrifice any flavor.
Ingredients
Directions
- In a mixing bowl, combine pumpkin, milk, maple syrup, coconut flour, pumpkin pie spice, cinnamon, salt, vanilla, and eggs. Use a whisk or electric mixer to blend until smooth.
- Transfer the batter into a ready-made gluten-free graham cracker crust.
- Place in an oven preheated to 350°F and bake for 55 to 65 minutes. The pie is done when the edges start to separate from the crust and the top has cracks.
- Let the pie cool on a rack for about 1 hour until no longer hot, then move it to the fridge to chill fully.
- Once chilled, cut into slices and serve with whipped cream.
