Best Gluten-Free Pumpkin Pie Recipe with Graham Cracker Crust

This is the best gluten-free pumpkin pie recipe with graham cracker crust I’ve ever made. It’s full of pumpkin flavor with a hint of spice in a luscious filling. The graham cracker crust is buttery and caramelized. This recipe is so good, no one will guess it’s gluten-free! Perfect for your Thanksgiving dessert table, this pie is both easy to make and absolutely delicious.

One of my all time favorite desserts is pumpkin pie. It’s an absolute must for me at Thanksgiving. When I was diagnosed with celiac disease last year, I knew I had to find a way to make a gluten-free pumpkin pie that was just as good, if not better, than the usual dessert. Last year, this gluten-free pumpkin pie stole the show on our Thanksgiving table, winning our Great Pumpkin Pie Bake Off, judged by my cousins. It’s now my go-to Thanksgiving dessert and one I look forward to all year. Whether you’re baking for a gluten-free crowd or just want a pumpkin pie recipe that’s guaranteed to impress, this is the one to bake.

Why This Gluten-Free Pumpkin Pie is the Best

• Incredible Flavor: Adapted from Bon Appétit’s best pumpkin pie recipe, the filling is perfectly spiced, sweet, and silky smooth.

• A Show-Stopping Crust: Made with my favorite gluten-free replacement, Pamela’s gluten-free graham crackers, the crust is crunchy, buttery, and sweet.

• No Compromises: This pie isn’t just “good for being gluten-free”—it’s amazing on its own.

And let’s not forget the whipped cream—because no pumpkin pie is complete without a dollop on top!

Ingredients for Gluten-Free Pumpkin Pie

Here’s what makes this recipe shine:

• Pumpkin Puree: Use pure pumpkin puree for the best flavor and texture.

• Sweetened Condensed Milk: Adds richness and sweetness while keeping the filling smooth.

• Granulated Sugar: A classic sweetener to balance the spices.

• Eggs: Essential for setting the custard-like filling.

• Spices: A homemade blend of cinnamon, nutmeg, ginger, and cloves provides warm, autumnal flavors.

• Maple Syrup: A touch of maple syrup deepens the sweetness and adds a hint of complexity.

• Vanilla Extract: Enhances the flavor and aroma of the filling.

• Kosher Salt: Balances the sweetness and brings out the spices.

• Pamela’s Gluten-Free Graham Crackers: The key to a perfect gluten-free crust!

• Unsalted butter: Melted and added to the graham cracker crumbs makes for the perfect pie crust.

Tips for Making the Perfect Gluten-Free Pumpkin Pie

1. Blind Bake the Crust: Pre-baking the crust ensures it stays crisp and sturdy under the filling. No soggy bottoms here!

2. Adjust the Spices: Customize the spice blend to suit your taste—this recipe is versatile! I don’t use a premixed pumpkin pie spice, but if that’s what you have on hand, go for it!

3. Serve with Whipped Cream: A generous dollop of whipped cream takes this pie to the next level.

Why This Pie is Perfect for Thanksgiving

Thanksgiving is all about sharing delicious food with loved ones, and this pie delivers on all fronts. It’s:

• Easy to Make: Straightforward steps, the filling is mixed by hand and the graham crackers can be ground in a food processor, or in a plastic bag and rolling pin.

• Crowd-Pleaser: Loved by everyone, whether they’re gluten-free or not.

• Made to last: This pie is even better on day 2!

Ready to Bake the Best Gluten-Free Pumpkin Pie?

This pie is the perfect addition to your Thanksgiving or holiday table. Grab the full recipe and get ready to wow your guests (and yourself) this Thanksgiving. Trust me—bookmark it, Pin it, save it - this is one pie you’ll be making year after year!

Author: Rachel Humiston

Print

With ImageWithout Image

Gluten-Free Pumpkin Pie with Graham Cracker Crust

The ultimate gluten-free pumpkin pie recipe! Perfect for Thanksgiving, this creamy, spiced pie with a buttery graham cracker crust is so good, no one will know it’s gluten-free.

Prep time: 15 MinCook time: 1 H & 10 MInactive time: 2 HourTotal time: 3 H & 25 M

Ingredients

Gluten-Free Graham Cracker Crust

• 1 box gluten-free graham crackers (I like Pamela's brand)
• 4 TBSP granulated sugar
• 6 TBSP unsalted butter, melted
• Nonstick cooking spray (ensure it's gluten-free)

Pumpkin Pie Filling

• 1/3 C granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 3/4 tsp kosher salt
• 2 large eggs plus 1 egg yolk, at room temp
• 1 15 oz can pumpkin puree
• 2/3 C sweetened condensed milk
• 1/3 C heavy cream
• 2 TBSP maple syrup
• 2 tsp vanilla extract

Instructions

Gluten-Free Graham Cracker Crust

1. Preheat oven to 325 degrees.
2. Spray the pie plate generously with nonstick cookie spray.
3. In a food processor, process the graham crackers until they are fine crumbs.
4. Add the sugar.
5. Pour in the melted butter and pulse until the mixture is combined and resembles sand.
6. Press into pie plate, covering the bottom and up the sides.
7. Bake for 10 minutes.
8. Remove from oven and set aside to cool completely.

Pumpkin Pie Filling

1. In a mixing bowl, whisk together the dry ingredients: sugar, cinnamon, ginger, cloves, nutmeg and kosher salt.
2. Add the eggs, yolk, pumpkin, sweetened condensed milk, heavy cream, maple syrup and vanilla.
3. Mix completely.
4. Pour into prepared graham cracker pie shell.
5. Bake 60 - 70 minutes at 325 degrees, or until pie is baked through and slightly jiggly but set.
6. Cool completely (overnight is best!) and serve with whipped cream.

I hope you love this gluten-free pumpkin pie with graham cracker crust as much as I do! Leave a comment and tell me if you try it!