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Gluten Free Pumpkin Pie

A delicious and easy Gluten Free Pumpkin Pie recipe using familiar and simple ingreidents. This recipe makes two pies, but feel free to cut ingredients in half and make only one pie.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: gluten free, pie, pumpkin
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 16 Slices


  • Two Pie Pans



  • 2 cups Krusteaz Gluten Free Buttermilk Pancake Mix
  • 10 tablespoons cold butter cut into small cubes - approximately 1/4" in size
  • 6 tablespoons cream cheese
  • 2 tablespoons white vinegar
  • 2-4 tablespoons cold water


  • 1 29 oz can pure pumpkin (NOT pumpkin pie filling. I use Libby's pumpkin)
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 4 large eggs
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla
  • 1/2 tsp salt


  • Preheat oven to 425 degrees F.

To Make Crusts

  • Using a food processor or pastry blender, combine Gluten Free Krusteaz Buttermilk Pancake Mix, cold cubed butter and cream cheese until the mixture starts to form into crumbs. Add in vinegar and pulse food processor a few times to incorporate. Add in water as needed. You want the mixture to form a dough ball, so do not add too much water if you do not need it. Once a ball has formed, divide in half and press each half into a 9" pie plate.

To Make Pie Filling

  • In a large bowl, whisk together eggs, then add pumpkin, full can sweetened condensed milk and approximately 2/3-3/4 can of the evaporated milk (you can use the entire can, I prefer a more solid pumpkin pie, thus do not use the entire can). Stir well to combine. Add in cinnamon, pumpkin pie spice, vanilla and salt. Stir well to combine.
  • Carefully pour mixture into into pie shells. Place pies in oven and bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees. Bake for an additional 35-45 minutes or until a knife inserted into the center of a pie comes out clean. Remove from oven and allow to cool for two hours. Serve immediately or refrigerate. Store in refrigerator.


I prefer to keep my crusts from over browning. The gluten free pie crust tends to brown quickly, so I keep my pie crust low, even with the pumpkin I pour in, this helps keep the crust from over browning. I also use a pie shield to help prevent further browning. I put the pie shield on after about 15 minutes and leave on for the remaining baking time. Adapted from Libby's Famous Pumpkin Pie.
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