I took your favorite Thanksgiving dessert (Pumpkin Pie–DUH!😉), added the BEST pecan praline topping, and made it gluten free! This Gluten Free Pumpkin Pie with Pecan Praline Topping is THE dessert you need on your holiday table.
If you’re ready to blow everyone’s mind with the best pumpkin pie ever, this blog post is for you. I didn’t think I could beat classic pumpkin pie, but adding that pecan praline topping just takes it to the next level. Add in that it’s completely gluten-free is just a bonus.
No one on the table has to feel left out. This dessert is not a “eh, here’s your gluten-free dessert afterthought.” No, no. This is a show stopper!
I love this gluten-free pumpkin pie recipe because it’s simple and straightforward. It hardly takes an hour and looks restaurant-level good. Oh, and we’re baking a homemade crust. That’s always a win! (If you want to use a store-bought crust to save time, go for it. But I love this nutty crust!)
You can serve it with whipped cream ice cream or eat it on its own – it’s always heavenly.
But what’s the secret to this deliciousness? Let me break down some of the key ingredients for you.
Ingredients for Gluten-Free Pumpkin Pie
For Gluten-Free Pie Crust
Pecans – Elevate your pie crust’s flavor and texture with some nutty pecans. Besides the nuttiness and creaminess, pecans also bring in some nutrients like magnesium and zinc. And we all know how I feel about healthy ingredients. LOVE THEM!
Rice Flour – A staple of gluten-free baking! The flour gives our crust texture. I haven’t tested other
Butter – Unsalted butter always makes the best crusts! Melt the butter so it’s easier to work with.
Maple Syrup – Maple syrup is a natural sweetener with delicious flavor. It adds a hint of caramel flavor that goes perfectly with pumpkin. Plus, it’s loaded with antioxidants!
Salt – A tad bit of salt always enhances the rest of the flavors.
For Pumpkin Pie Filling
Granulated Sugar – We all like a sweet pie, but you can adjust the sugar quantity according to your taste. I didn’t try to healthify this and just used regular old white sugar. This is a holiday dessert, after all.
Pumpkin Pie Spice Mix – Ah, I can almost smell the cinnamon and nutmeg! It’s the perfect way to add warmth and spice to your traditional pumpkin pie filling. I use my homemade pumpkin pie spice mix.
Eggs – Eggs are added in almost all pie recipes as they act as a binder and help thicken the filling.
Pure Pumpkin – The star of the show – pumpkin puree! I recommend getting a can of 100% pure pumpkin to avoid any added spices. It’s also unsweetened, so it won’t affect the sugar content of your pie.
Evaporated Milk – evaoporated milk adds to the creamy texture of your gluten free pumpkin pie recipe.
For the Praline Topping
Pecans – Chopped pecans will add a nice crunch to the topping.
Light Brown Sugar – Brown sugar has molasses in it, which gives it a rich caramel flavor and makes it perfect for the praline topping.
Honey – Sticky honey binds the praline toppings together. Maple syrup will also work here if you want to reduce the number of ingredients, it’s just not quite as sticky as honey.
That’s it! You probably have most of these ingredients in your pantry already. If not, they are easily available in any grocery store and won’t break the bank. For the measurements, scroll to the recipe card at the bottom.
Ingredient Substitutions for Special Diets
We all have our unique tastes and preferences, right? So, you don’t have to stick to the mentioned ingredients if they don’t suit your taste buds or dietary needs. There’s always an alternative ingredient that can help you. Need this to be a vegan pumpkin pie or a dairy free pumpkin pie.
Here, let me make life simpler for you.
Walnuts – Allergic to pecans? Use walnuts or almonds instead.
Coconut Sugar – For a healthy pumpkin pie, swap granulated sugar and/or brown sugar for coconut sugar. Coconut sugar has a lower glycemic index and is rich in vitamins and minerals.
Coconut Oil – A substitute for butter, use melted coconut oil in the crust to make this dairy free or vegan.
Full-Fat Coconut Milk – Leave out evaporated milk if you want a dairy-free option. Coconut milk will cover up pretty well. You’ll also get a subtle coconut flavor in your pie, but it isn’t overpowering or strong. I’ve made it many times and no one ever knows. Due to its fat content, coconut milk is the best non-dairy milk to use.
Flax Eggs– Flax eggs will work to bind the filling and make this a vegan pumpkin pie recipe (if you follow all the other substitutions).
There you go! This can be a vegan AND gluten free pumpkin pie!
Optional Add Ons
Vanilla Extract – I prefer the pure pumpkin spice flavors in my pumpkin pie, but there’s something irresistible about the pumpkin and vanilla combination. I always keep some on hand in case I get tempted.
Chocolate Chips – For all my fellow chocolate lovers out there, add some dark chocolate chips to the crust or topping for a rich and indulgent twist.
Whipped Cream – I know we already have a topping, but who said we can’t double up? Freshly whipped cream takes this pie to another level.
Candied Ginger – Spice things up with a little bit of candied ginger. It brings a spicy kick to the filling and goes well with the pumpkin pie spice mix.
Tools You’ll Need
This gluten-free pumpkin pie recipe is a breeze to follow and uncomplicated. All you need is the right ingredients and tools for it.
- You’ll need a food processor for the crust. If you don’t have one, finely chop the pecans and then mix everything together by hand.
- You will need a large mixing bowl and whisk for the filling. If you’re feeling fancy, use an electric mixer for extra smoothness.
- A pie dish is essential to bake your pie in and for this recipe it needs to be a deep-dish pie pan.
- A pie shield is helpful to prevent the edges of the crust getting too brown or burning.
- Preheat the oven to 325.
- Combine the crust ingredients (pecan halves, rice flour, salt, melted butter, and maple syrup) in a food processor and process until combined.
- Press the mixture into a pie plate and bake in the oven for 10 minutes.
- Meanwhile, whisk together the sugar, pumpkin pie spice mix, eggs, pumpkin, and evaporated milk until thoroughly combined and smooth.
- Pour the mixture into the par-baked pie crust.
- Increase the temperature of the oven to 375 degrees. Bake in the oven for 50 minutes. Use a pie shield or cover the edges with foil if you notice the crust getting a little too brown. As you can see in a photo of the whole pie, I waited too long to use my pie shield and one of my edges got too brown. Don’t be like me!
- Meanwhile, mix together the ingredients for the praline topping. Add the topping to the pie and bake an additional 15 minutes.
- Remove from the oven and allow to cool on a baking rack for 2 hours. Refrigerate until ready to serve. Enjoy!
Tips for Baking the Best Homemade Gluten-Free Pumpkin Pie
Frequently Asked Questions
Is Pumpkin Gluten-Free?
Oh, completely. Organic pumpkin is gluten-free. But you have to be careful when grabbing a can from the store. Some manufacturers add gluten as a filler to their canned pumpkin puree, so always double-check the ingredients before purchasing.
Can I Use a Premade Crust?
Yep! If you don’t have the time or patience to make your own crust, feel free to use a store-bought gluten-free crust. Stick to the instructions on the package for baking and add in your homemade pumpkin pie filling.
Can I Use This Recipe to Make a Crustless Pumpkin Pie?
Of course! Just follow the same recipe without making the crust, and you’ll have a delicious gluten-free pumpkin pie. The filling will still be perfectly sweet and creamy. You can even add some nuts to the filling for extra crunch.
Do the Oven Temperature and Baking Time Differ for a Regular and Gluten-Free Pumpkin Pie?
Not really. If you’re using a store-bought crust, follow the instructions on the package. Otherwise, follow the recipe to the T. The only difference might be in the baking time, depending on your oven’s efficiency.
Can I Make This Recipe Ahead of Time?
Why not? Bake and cool your pie and pop it in the fridge until you’re ready to serve. Use an airtight container for storing the pie to avoid it from drying out. You can also freeze the pie for up to 2 months. Thaw in the fridge before serving, and warm it up in the oven if desired. Use aluminum foil to wrap your pumpkin pie before freezing.
If you try this Gluten Free Pumpkin Pie recipe, please consider leaving a star rating and review below. It’s so helpful for other readers to see if a recipe is tried and true! I’d love to keep in touch! Let’s connect via Instagram or Facebook.
If you need more gluten-free dessert inspiration, scroll below the recipe card for more recipe ideas.Print
More Holiday-Worthy Gluten Free Desserts
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