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Gluten Free Pumpkin Pie Recipe

This is my first attempt at making any type of pie, but my mom has made this pie recipe dozens of times, so I know it’s good. As with most gluten free pie crusts, you have to press the dough into the pie plate instead of rolling it out. I messed up a bit with this part because I forgot to check the depth on the bottom of the crust. It turned out way too thick… oops. Luckily, the dough tastes like a sugar cookie, so it wasn’t the end of the world. Next time I will remember to check the depth with a fork before baking the crust. Other than that slight misstep, the pie turned out great.

The pumpkin filling is especially easy to whip up using a blender. It’s actually quite healthy too! Pumpkin is full of vitamins and fiber, cinnamon and ginger are thought to have a wide array of health benefits, eggs have good protein and milk has calcium. Also, there isn’t too much added sugar. Of course when you bake it in a buttery crust and smother it with whipped cream it starts to look more like what you’d call dessert… just know that along with all the fat and calories, there’s actually some good stuff going on in that slice of pumpkin pie!

You will probably only need about 1 cup of the dough for a pie crust. You will have quite a bit more than that, but you can freeze the leftover dough for later, use it to make some tarts (press into muffin tins) or bars, or make some sugar cookies out of it. You should make your crust roughly 1/4 inch thick (or even less if you want). You can measure the depth by stabbing a fork in until it hits the pie plate.

Crust Ingredients

1 1/2 cups Rice Flour
1/2 tsp Cream of Tartar
1/2 tsp Baking Powder
1 1/2 tsp Guar Gum (or 1 tsp Xanthan Gum)
1/4 tsp Salt
1/2 cup cold Margarine
1/4 cup Sugar
1 Egg
1/2 tsp Vanilla Extract

Crust Directions

Mix together flour, tartar, baking powder, guar gum, and salt.
Cut in margarine until it’s small pea sized.
Beat sugar, egg and vanilla separately. Add to dry ingredients.
Mix dough until it forms a clump (use your hands)
Press about 1 cup dough into pie plate so the crust is about 1/4 inch thick (or muffin tins, or a baking dish if making bars)
Bake 10 minutes at 350 before adding filling.
Bake again with your pie filling of choice.

pressed into plate (no more than 1/4 inch thick)… as you can see, mine is too thick
ready for the filling

Filling Ingredients

1 1/2 cups Pumpkin Puree
1 Tbsp Corn Starch
1/3 cup Granulated Sugar
2 Tbsp Brown Sugar
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger Powder
1/4 tsp Cloves
(or use 2 1/2 tsp Pumpkin Pie Spice)
1 2/3 cup milk (I use 1%)
1/2 tsp Salt
2 Eggs

Whipped Cream for topping

Filling Directions

Blend all ingredients together in a blender.
Pour into partly baked pie shell. If you can’t fit all of the filling in, pour the extra into ramekins and cook alongside the pie.
Bake at 375 for around 1 hour.
Pie is done when inserted knife comes out clean.
Let cool completely and serve with a dollop of whipped cream (or ice cream)

before baking
after baking


yummy slices waiting to be eaten

For more gluten free recipes, go to


Author Information: Andra Banting, Saskatoon, Canada
Website: The Brighter Side of Gluten Free

About Andra Banting

Author Information: Andra Banting More gluten free recipes at:
  • JeanC says:

    LOVE the crust recipe, it went perfectly with my pumpkin pie filling. Ca’t wait to try it with other fillings :)

  • Gwen says:

    I dont getbwhy yourebteying to be a healty recipe and then suggest margarine iver butter. That is horrible for you…just sayin..

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