Pumpkin pie recipe

Perfect for Thanksgiving or Halloween, and if you use canned pumpkin you can eat it all year round

Wheat & gluten free Pumpkin Pie recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 20 mins
  • Cook time: 45 mins
  • Total time: 1 hr 5 mins
  • Yield: serves 8

Pumpkins aren't just for carving into lanterns. In fact pumpkin flesh is incredibly tasty, rich in vitamin A, and high in fibre, so it's a good all-rounder.

This pumpkin pie can be made with fresh pumpkin flesh (but you have to mash it really well), or with canned pumpkin for ease, but check for pure canned pumpkin with no added ingredients.

What better dessert for Thanksgiving Day or Halloween parties? And if you use canned pumpkin then you don't have to stick with seasonal availability—pumpkin pie is great all year round.

Ingredients (Measures: Metric | US)

Sweet pastry:

100g [34 cup] sweet white rice flour
80g [12 cup] gluten free flour
100g [13c + 2 tbsp] butter, softened (plus extra to butter the tart tin)
2 tbsp [2 tbsp] sugar
1 tsp [1 tsp] xanthan gum
1 large [1 large] egg yolk
1 tbsp [1 tbsp] water (or enough to make a soft, but not sticky dough)


240g [1 cup] pumpkin flesh, mashed if fresh (alternatively use pure canned pumpkin)
50g [14 cup] sugar
12 tsp [12 tsp] mixed spice (substitute: pie spice - check for wheat/gluten free)
1 large [1 large] egg, beaten
180ml [34 cup] evaporated milk (we used Carnation Light)


Preheat oven/initial cooking temp: 220°C, 425°F, gas 7
Reduced heat after 15 mins cooking: 180°C, 350°F, gas 4

  1. Lightly butter and dust with rice flour a 20cm (8") tart tin, if it has a removable base then it will be easier to remove the pie from the tin when cooked.
  2. Into a large mixing bowl put the flours, softened butter, xanthan gum and sugar. Mix together until it resembles large breadcrumbs. Add the egg yolk and water and knead into a smooth ball of pastry dough. If the pastry appears too dry and crumbly then sprinkle with a little more water until it makes a smooth ball.
  3. On a lightly rice floured surface roll the pastry out to a size large enough to completely line the tart tin including the sides, trim the edges to neaten the pastry. You may find that the pastry is too fragile to roll out, in that case simply press it into the tart tin using rice floured hands, then trim the edges.
  4. To make the filling place the sugar and spice into a large bowl and mix together. Add the pumpkin flesh and mix until well combined.
  5. Add the beaten egg and mix until well combined. Then stir in the evaporated milk. You should now have a smooth batter.
  6. Pour the pumpkin batter into the pastry shell, you can fill the pastry full as the batter won't rise, and put in the oven at the initial baking temperature shown above. After 15 minutes reduce the oven temperature to the lower temperature shown above and bake for a further 30-40 minutes.
  7. Check how the cooking is progressing after approximately 25 minutes (at the reduced temperature) by gently slipping a thin knife or toothpick into the centre of the pie. If the pie is still very runny it needs further cooking. The pumpkin pie is ready to remove from the oven when the filling is set all the way to the centre of the pie.
  8. When fully cooked remove from the oven and allow to cool in the tart tin, serve at room temperature or cold. The pumpkin pie should be stored in the refrigerator.

The cooked pie has a beautifully glossy top and the smell of the mixed spice and pumpkin is mouthwatering. While it's cooling you'll have trouble keeping people away from it, but it's worth repelling all eager tasters until it reaches the correct temperature as that's when the flavour is really at its peak.

Serve at room temperature, unaccompanied, with vanilla ice cream, or fresh whipped cream.

Typical nutrition per slice (1/10): 156 calories, 9g total fat, 1g saturated fat, 0g trans fat, 15g carbohydrate, 2g fibre, 9g sugars, 3g protein, 91mg sodium