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Gluten-Free Pumpkin Pie


8 servings

prep time:

10 mins

cook time:

1 hour 0 mins

Total time:

1 hour 10 mins






  1. Make the crust and parbake as directed.
  2. Brush the interior of the crust all over with the beaten egg white (reserve the egg yolk for the filling) and return to the oven until set, 2 minutes. This will keep the crust crisp.
  3. Place the crust on a rimmed baking sheet lined with parchment for easy cleanup. If your crust has cooled, place it in the oven until hot just before pouring in the custard, 3-5 minutes.


  1. Position a rack in the lower third of the oven and heat to 325ºF.
  2. In a large bowl, whisk together the sugar, sweet rice flour, pumpkin spice, and salt.
  3. Gently whisk in the eggs two at a time, whisking until smooth after each addition. Whisk slowly so that you don’t incorporate too much air into the filling.
  4. Slowly whisk in pumpkin puree, then the maple syrup, cream or crème fraiche, and milk.
  5. Strain the custard through a medium-mesh strainer to remove any eggy bits.
  6. Pour the custard into the hot pie crust and very carefully transfer to the oven. (Alternatively, place the pie on the rack in the oven and carefully pour in the filling.)
  7. Bake the pie at 325ºF until the outer edges are set and slightly puffed and the center wobbles like Jell-O, 45-65 minutes. Take care not to over-bake the pie.
  8. Let the pie cool completely at room temperature, 2–3 hours; it is still cooking from residual heat.
  9. For the cleanest slices or if the pie is soft, chill until firmer, 1–2 hours. Cut into wedges and serve cool or at room temperature with whipped crème fraîche.
  10. The pie is best the day of baking but will keep, refrigerated airtight, for up to 3 days, or frozen for up to 2 months.