Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust

Name: Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (9-inch) gluten-free pie crust; 1 egg, separated; ¼ cup (50 g) organic granulated sugar; 2 tablespoons (17 g) sweet rice flour; 2 teaspoons golden pumpkin pie spice; ½ teaspoon fine sea salt; 3 large eggs, plus remaining egg yolk from crust; 1⅞ cups (425 g) homemade pumpkin puree or 1 (15-ounce) can pumpkin puree; ¼ cup plus 2 tablespoons (90 ml) maple syrup; ¾ cup (177 ml) whole milk; ½ cup (120 ml) homemade or store-bought crème fraîche; 1 teaspoon vanilla extract; 1 recipe crème fraiche whipped cream, for serving

Instructions

Prep:15minCook:1h

I've been testing and perfecting this gluten-free pumpkin pie recipe and filling since 2010, ensuring it's bright, fresh tasting, and as easy as possible to make at home. The spiced custard filling gets extra richness from whole milk and crème fraîche (no evaporated milk!) and maple syrup adds cozy natural sweetness. Whisk together the filling in a few minutes of active time and bake it in a buttery oat & rice flour crust. I love topping it with whipped crème fraîche for a festive fall dessert.

Updated at: Tue, 19 May 2026 08:27:22 GMT