Your search for the perfect Thanksgiving dessert stops here! This gluten free pumpkin pie is one of my favorite pumpkin desserts. And as someone who doesn't normally like traditional pumpkin pie all that much - that means a lot!
This delicious recipe turns a classic pumpkin pie into an unbelievable dessert that will have you wanting seconds (and maybe thirds). It starts with a pecan praline layer in the bottom of the flaky crust, then comes the perfectly spiced creamy filling with hints of maple syrup and bourbon for flare. Just be warned, your family is going to be begging you to have this pie on your Thanksgiving table every year!
If you like custard pies, you should also try my pumpkin pecan pie, this amazing apple butter pie, or my classic Southern lemon chess pie.
Ingredient Notes
This delicious dessert uses mostly simple ingredients that can be found in any grocery store. The only exception being the dairy free condensed milk. It's easy to make your own and it's also available to order online.
- Pumpkin Puree - Make sure you're using real pumpkin purée, NOT pumpkin pie filling. Pumpkin puree is just cooked pumpkin where pie filling has spices and other ingredients added.
- Dairy Free Sweetened Condensed Milk - You can use my dairy free sweetened condensed milk recipe or buy it online. If you're not dairy free, use regular sweetened condensed milk. You will only need ¾ Cup + 2 Tablespoons of the dairy kind, which is less than a full can.
- Pure Maple Syrup - I don't recommend skipping the maple syrup in the pie filling as it adds an amazing flavor.
- Bourbon - The hint of bourbon really takes this pie to the next level. If you're worried about alcohol in your pie, you can omit it, but it will definitely change the flavor. I would recommend adding 2 teaspoons of vanilla extract if you're skipping the bourbon.
- Gluten Free Pie Crust - I always use my homemade gluten-free pie crust recipe, but you can use a store-bought crust if you prefer. There is no need to par-bake the crust for this recipe.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use dairy butter for the praline layer. Replace the dairy free sweetened condensed milk with regular sweetened condensed milk. The can sizes are not the same, so you will need ¾ Cup + 2 Tablespoons of dairy condensed milk, which is less than a full can.
- Not Gluten Free - Use your favorite pie crust recipe or store-bought pie crust.
- No Bourbon - Replace it with 2 teaspoons of vanilla extract.
How to Make the Best Gluten Free Pumpkin Pie
This pie recipe is so easy to make. The praline layer is made in one bowl and the pumpkin pie filling in another. It comes together with just a few minutes of work.
Prepare your pie dough ahead of time. Line the pie pan and keep it in the freezer until you're ready to assemble the pie.
STEP 1: Prepare the praline layer. Combine the brown sugar, chopped pecans and melted butter in a small bowl. Stir until it is evenly mixed.
STEP 2: Press the praline mixture into the bottom of the crust.
STEP 3: Combine the pumpkin puree, eggs, sweetened condensed milk, bourbon, maple syrup, salt, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl. Use a handheld mixer to beat the ingredients until smooth and evenly combined.
STEP 4: If using, brush the edges of your pie shell with an egg wash. Then pour the pumpkin pie filling into the pie shell. Now you're ready to bake!
Expert Tip
Place your unbaked pie on a baking sheet before putting it into the oven. This helps to catch any overflows to prevent a mess in your oven.
Storage
Leftover pumpkin pie needs to be stored in the refrigerator. In an airtight container, like this pie keeper, it will stay fresh for 4-5 days.
More gluten-free pies to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Best Gluten Free Pumpkin Pie
Ingredients
For praline layer
- ⅓ Cup Pecans finely chopped
- ⅓ Cup Light Brown Sugar
- 2 Tablespoon Vegan Butter melted
For the filling
- 15 ounces Pumpkin Puree
- 7.4 ounces Sweetened Condensed Coconut Milk you can also substitute heavy cream or regular sweetened condensed milk, ¾ Cup + 2 Tablespoons
- 3 Eggs
- 2 Tablespoon Bourbon good quality
- 2 Tablespoon Maple Syrup
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Ginger
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Cloves
Instructions
- Prepare your pie crust and keep it in the freezer until your filling is ready. It is NOT necessary to par-bake the crust for this pie.1 Gluten Free Pie Crust
- Preheat the oven to 375 °F (191 °C).
- Prepare the praline. Combine the pecans, sugar & butter in a small bowl. Mix well. Press into the bottom of the unbaked pie crust.⅓ Cup Pecans, ⅓ Cup Light Brown Sugar, 2 Tablespoon Vegan Butter
- Combine all of the filling ingredients in a large bowl. Beat well with an electric mixer until smooth. Pour into pie crust (on top of the brown sugar mixture). Jiggle the pie a bit to even the top out.15 ounces Pumpkin Puree, 7.4 ounces Sweetened Condensed Coconut Milk, 3 Eggs, 2 Tablespoon Bourbon, 2 Tablespoon Maple Syrup, ½ teaspoon Salt, 1 teaspoon Cinnamon, ¼ teaspoon Ginger, ⅛ teaspoon Nutmeg, ⅛ teaspoon Cloves
- Place the pie on a baking sheet. Bake in the preheated oven for about 45 minutes. If crust begins to get too brown, cover edges with foil. Pie filling should be cooked to about 3 inches from the edges. The center should still be jiggly.
- Remove from oven and cool to room temperature. Then cover with foil and refrigerate at least 4 hours or overnight before serving.
Notes
- Not Dairy Free - Use dairy butter for the praline layer. Replace the dairy free sweetened condensed milk with regular sweetened condensed milk. The can sizes are not the same, so you will need ¾ Cup + 2 Tablespoons of dairy condensed milk, which is less than a full can.
- Not Gluten Free - Use your favorite pie crust recipe or store-bought pie crust.
- No Bourbon - Replace it with 2 teaspoons of vanilla extract.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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