The Best Gluten Free Pumpkin Pie Recipe (refined sugar-free)

Pumpkin Pie is such a Thanksgiving dessert staple! But to be honest, I didn’t really love it until I got older. As a child, my absolute favorite pie at Thanksgiving was my mama’s chocolate pie (don’t worry – I will share that recipe in another post).

Growing up, Thanksgiving was always spent at my Grandma and Papa’s house. I remember waking up those Thursday mornings to the smell of my mom’s homemade dinner rolls, swirling with the decadent aroma of her homemade chocolate pie. If ever there was a smell that was comforting to the core of your being, this would be it. Around 2:00 we would load up and head across the river to West Tulsa and make our way to my grandparents house. When you walk into their home, you walk into the dining room and there is just something so sweet about the dining room table being the first sight to greet you. The tales that table to tell of the sweet meals shared around it. Then would come sweet grandma from the kitchen giving the kindest hugs. During my college years, I often brought college friends with me to Thanksgiving, the break not being long enough for some to travel all the way home. And to Grandma and Papa, it was always: the more, the merrier. Their home always a vessel of hospitality and warmth.

Some Thanksgivings in Oklahoma are cold, but most are warm making those post meal shenanigans perfect for outdoors. When we were very little, my cousins and I would take wax paper with us to the neighborhood park and slide down the gigantic slide built on a hill. Then we would giggle our way back to Grandma and Papa’s house for pie and a few rounds of Farkle. This pumpkin pie recipe holds these memories and so many more from the pureness of childhood.

I am not a huge fan of sweetened condensed milk, which is what a lot of pumpkin pie recipes call for, but I swap it for heavy cream and cream cheese, and I swap the sugar for maple syrup. And I’m telling you, it’s a delicious combination with a texture that is perfection! For this recipe, you can use a store-bought gluten free pie crust, or you can go the homemade route (highly recommend). My go-to, fool-proof pie crust recipe can be found here. For this pumpkin pie recipe you will want an unbaked pie crust.

Okay, let’s dive in to this great recipe! This gluten free pumpkin pie recipe will rival traditional pumpkin pie – truly the best pumpkin pie recipe GF style!

What You Will Love About This Recipe:

The texture is smooth and creamy
It’s refined sugar-free
It’s gluten free
Has the perfect balance of spices and sweetness
Made with simple, wholesome ingredients
The best part – Whole foods make the ingredient list so it’s a guilt free dessert!

Ingredients:

Maple syrup – for natural sweetness and rich flavor – you substitute for coconut sugar or regular cane sugar!
Pumpkin purée – I use canned pumpkin puree, but you could use homemade pumpkin puree with fresh pumpkin – for that classic pumpkin base
Eggs – to bind the filling
Cinnamon – adds warmth and spice
Ginger (ground) – for a zesty kick
Cloves (ground) – for a subtle depth of flavor
Nutmeg (ground) – for aromatic sweetness
Salt – to enhance the overall flavor
Vanilla extract – for a hint of sweetness
Cream cheese, softened – adds richness and creaminess
Cream – for a smooth and creamy texture – you could substitute for coconut cream

Instructions:

Prepare the pie crust: Click the link for my gluten free homemade pie crust recipe – perfectly flaky crust every time! My favorite gluten-free flour for this recipe is the Arrowhead Mills 1-to-1 Organic blend. Or use a store bought, unbaked, gluten free pie crust.
Preheat the oven: Set your oven to 425°F (220°C) to start.
Prepare the cream cheese: In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer on medium speed. Cream the cream cheese until it becomes smooth and free of lumps, about 1-2 minutes. I prefer to do this in my stand mixer with the paddle attachment.
Incorporate the pumpkin: Add the pumpkin purée to the bowl with the cream cheese. Continue to beat on medium speed, blending the pumpkin and cream cheese together until smooth and fully combined, about 1 minute.
Add liquid ingredients: Slowly pour in the maple syrup while continuing to mix. Then, add the cream, vanilla extract, and eggs. Mix on low to medium speed until everything is fully blended, making sure there are no streaks of egg or liquid. Scrape down the sides of the bowl as necessary to ensure even mixing.
Incorporate the spices: Once the filling is smooth, add the cinnamon, ground cloves, nutmeg, ginger, and salt. Blend on low speed until the spices are well distributed throughout the mixture, about 30 seconds.
Prepare the pie crust: If you’re using a store-bought or homemade gluten-free pie crust, make sure it is uncooked and chilled in the pie dish. Carefully pour the pumpkin filling ingredients into the prepared pie shell, smoothing out the top with a spatula.
Initial high-heat bake: Place the pie on the middle rack of your preheated oven. Bake at 425°F for 15 minutes. This high temperature helps the pie set quickly and prevents the crust from becoming soggy.
Lower the temperature: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the pie filling is set but still slightly jiggly in the center. You can check by inserting a toothpick or knife into the center—it should come out mostly clean, and the crust will be golden brown.
Cool and serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. The filling will firm up as it cools. Serve at room temperature or chilled, with whipped cream if desired.

Perfect Pairings:

Toppings:

Whipped Cream or Coconut Whip: Lightly sweetened whipped cream is a classic choice. You can use regular cream or make a dairy-free version with coconut cream for a fully gluten- and dairy-free option.
Maple Whipped Cream: For an extra touch, whip some cream with a little bit of maple syrup to echo the flavor in the pie.
Vanilla Ice Cream: A scoop of vanilla ice cream (regular or dairy-free) adds a cool, creamy contrast to the warm spices in the pie.
Candied Pecans: Sprinkle some candied pecans or toasted nuts on top for extra crunch and flavor.
Caramel Sauce: Drizzle a bit of caramel sauce (check for gluten-free) for added richness.

Beverages:

Coffee: A hot cup of freshly brewed coffee, especially flavored with a touch of cinnamon or nutmeg, complements the spices in pumpkin pie beautifully.
Chai Tea Latte: The blend of spices in chai mirrors the flavors in the pie and adds a warming, comforting element.
Apple Cider: Warm or chilled, apple cider’s fruity sweetness pairs nicely with the creamy, spiced pumpkin pie.
Mulled Wine: The warm spices in mulled wine, like cinnamon and cloves, echo the pie’s flavor profile and make for a cozy fall pairing.
Spiced Hot Chocolate: A rich hot chocolate with a hint of cinnamon or nutmeg adds sweetness and a luxurious touch.

Sides:

Fresh Fruit: A bowl of sliced apples or pears adds a fresh, crisp contrast to the creamy pie.
Cranberry Sauce: The tartness of cranberries cuts through the sweetness and richness of the pie, creating a balanced flavor pairing.
Spiced Nuts: Serve a bowl of roasted or candied nuts with cinnamon and sugar for added texture and flavor.

For a full meal:

Gluten-Free Charcuterie Board: Offering a selection of cheeses (like Brie or goat cheese), gluten-free crackers, and seasonal fruits like figs, grapes, or apples would be a great way to complement the dessert.

Tips and Tricks:

For best results, make sure all the ingredients are room temperature – especially the cream cheese – otherwise it will make for a clumpy filling – GROSS!
Don’t skip the step that creams the cream cheese and the pumpkin puree together – ensures a creamy filling!
Let the pie cool for 2 hours before serving!
Make ahead but make sure to cover the pie with plastic wrap to ensure freshness.
Refrigerate after cooling, if not serving right away.
Leftovers can be stored in an airtight container for up to 4 days.
Pumpkin Pie is always best when eaten the day of, or the following day.
You can substitute the spices for pumpkin pie spice, but I like controlling the amount of each.
Make sure to use pure pumpkin – no pumpkin pie filling!
You can always bake the filling without the crust – making a crustless pumpkin pie!

Vegan Version:

Swap the eggs for 1/4 cup cornstarch – blend in with the vegan cream cheese and pumpkin puree at the beginning of the recipe
Swap the cream for a can of full-fat coconut milk
Swap the cream cheese for vegan cream cheese
Swap the butter in the crust recipe for vegan butter

?Check out the recipe card below for the best gluten-free pumpkin pie recipe!