Best Wheat Free Pumpkin Pie

Pumpkin pie

Eliminating wheat and gluten from your diet does not have to mean eliminating taste or favorite foods like pumpkin pie. You may find that with only a few substitutions, you can create a pumpkin pie that rivals or even surpasses the original.

The Best Wheat Free Pumpkin Pie Crusts

The majority of wheat involved in a pumpkin pie recipe comes from the crust. The crust is also integral to holding the pie together and giving it some additional texture. This is the place to start with any wheat-free pie recipe.

Pecan Crust Recipe

Pecans have a slightly sweet taste that complements the taste of pumpkin well, and this crust isn't quite as gritty or bitter as some almond meal crusts may become. While pecan flour isn't easy to find, you can make your own with a food processor.


  • 1 cup of pecans (frozen for at least 24 hours ahead of time)
  • 1 tablespoon melted butter
  • 1 tablespoon sugar


  1. Place the frozen pecans, butter and sugar in the bottom of the food processor.
  2. Pulse several times until the pecans are broken into small chunks and the butter and sugar are well distributed.
  3. Turn the food processor to high and blend the mixture thoroughly.
  4. Turn the mixture out onto a pie pan and press it with the back of a buttered spoon onto the sides and bottom of the pan. It should easily conform to the pan.

Traditional Pie Crust Recipe

If you want a tender, flaky crust, rather than a nutty one, try this recipe.


  • 1 cup white rice flour
  • 1/2 cup sorghum
  • 1/2 cup tapioca flour
  • 3 teaspoons sugar
  • 1 teaspoon cinnamon
  • 1 stick cold butter
  • 1 egg
  • 2 tablespoons apple cider vinegar
  • 1/4 cup ice water


  1. Combine all dry ingredients in a medium sized bowl.
  2. Cut the butter into small pieces and add it to the dry mixture.
  3. Use a fork to press the butter through the dry ingredients until it forms the texture of small peas.
  4. Add the egg and apple cider vinegar and mix slowly, scraping down the sides of the bowl until all dry ingredients are incorporated.
  5. Add water a little at time, mixing thoroughly. Stop adding water when the dough has reached a slightly pliable consistency - do not over water.
  6. Place the dough on a sheet of parchment paper and place a second sheet on top.
  7. Gently flatten and roll the dough within the parchment paper until it is approximately two inches thick.
  8. Place the dough in the refrigerator for at least 20 minutes.
  9. Roll out the refrigerated dough in the parchment paper until it reaches 1/8-inch thickness.
  10. Drape the dough over the pie plate and gently press and flute the edges until the plate is covered.
  11. The pumpkin mixture can be poured right in - there is no need to pre-bake.

Pumpkin Pie Fillings

Try mixing and matching each of these fillings with the two crusts until you find the best wheat-free pumpkin pie for your family's tastes.

Light and Fluffy Filling

This pumpkin pie bakes up very light with an even texture that melts on the tongue.


  • 3 cups cooked pumpkin
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon vanilla
  • 4 eggs
  • 18 ounces evaporated milk


  1. Combine the pumpkin, milk and eggs in a large bowl and mix thoroughly.
  2. Add the sugar, spices and vanilla and blend well.
  3. Pour into a prepared pie crust. This will fill the crust completely to the top.
  4. Bake at 425 degrees for 15 minutes.
  5. Lower the temperature to 350 degrees and continue baking for 40 to 60 minutes or until a knife inserted into the center comes out clean.

Old Fashioned Filling

This denser pie has an old fashioned flavor.


  • 2 cups of pumpkin puree
  • 3/4 cup sugar
  • 12 ounces evaporated milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice


  1. Combine the sugar and spices and set aside.
  2. In a second bowl, beat the eggs well and stir in the pumpkin until just combined.
  3. Pour in the milk and mix thoroughly.
  4. Slowly add the dry ingredients to the wet, mixing well.
  5. Pour into a prepared pie crust.
  6. Bake at 425 degrees for 15 minutes.
  7. Lower the temperature to 350 degrees and continue baking for 40 to 60 minutes or until a knife inserted into the center comes out clean.

Serve Some at Your Next Holiday Meal

No matter which variation you place together to form your pie, rest assured that it will be the best wheat-free pumpkin pie you've ever eaten. Serve your pie with freshly whipped cream, and savor every bite.

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