Gluten Free Classic Pumpkin Pie

Total time4 hr

Prep time30 min

Cook time1 hr

Rich pumpkin purée meets a warm blend of cinnamon, ginger, nutmeg, and cloves in this custard-style filling, whisked with eggs and cream until silky smooth. It bakes up into that classic pie texture — set at the edges with a gentle, custardy wobble right in the center — all nestled into a crimped, golden crust. The blind-baking step keeps that base crisp and fully cooked before the filling ever goes in, so you get a clean slice every time instead of a soggy bottom. Cool it completely before cutting so each wedge holds its shape, then finish with a cloud of whipped cream if you're feeling extra. This one is a genuinely solid pick for a gluten free holiday table, delivering all the cozy, spiced flavor of the traditional version without asking you to give up a single slice.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
3–4 tbsp ice water

For the filling

1 can (15 oz) pumpkin purée
¾ cup packed light brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
3 large eggs
1 ¼ cups heavy cream
1 tsp vanilla extract

For serving

whipped cream, for serving (optional)

Instructions

1
In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!