Make Your Own Gluten-Free Pumpkin Pie and Pie Crust

Alright, we just couldn’t resist. Here’s our favorite gluten-free pumpkin pie recipe, courtesy of the CIA

Thanks to Hyde Park’s Culinary Institute of America, the Hudson Valley’s gluten-free eaters can have their pumpkin pie and eat it, too.

Gluten-Free Pie Crusts

Yields two 10-in. pie crusts


1 1/8 cups white rice flour
1 1/8 cups tapioca starch
½ cup buckwheat flour
½ cup sorghum flour
½ cup brown rice flour
2¼ Tbsp potato starch
18 oz (approx. 4 sticks and 4 Tbsp) unsalted butter, unmelted
1¼ cups cold water
1/8 cup brown rice flour, for dusting
1/8 cup tapioca starch, for dusting

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To prepare dough:

In large bowl, combine rice flour, tapioca starch, buckwheat flour, sorghum flour, brown rice flour, and potato starch. Mix thoroughly. Place half of flour blend in separate bowl.

Using hands, incorporate unsalted butter into one half of flour blend. Add remaining flour and blend completely.

Make a well in center of flour mixture and pour in cold water. Using hands, mix ingredients until smooth dough forms.

Wrap dough with plastic wrap and refrigerate overnight.

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To create pie crusts:

Preheat oven to 350 degrees F.

Combine brown rice and tapioca starch (for dusting).

Remove dough from refrigerator and divide into two pieces. Roll out dough using two sheets of dusted wax paper (one above and one underneath dough).

Once desired size is attained, remove top piece of paper. Using two corners of bottom paper, flip dough onto pie plate and gently press dough.

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Trim excess dough and crimp edges.

Fill pie crust with desired pre-made pie filling (such as pumpkin, pecan, or sweet potato), or blind-bake crust to use with cold filling later.

Line crust with parchment paper or aluminum foil; add pie weights to fill pan from one-third to one-half full. (Dry beans or rice work well in place of pie weights).

Place pie plate on sheet pan lined with parchment paper; bake for 1 hr. and 15 min.

Remove pie from oven and let cool on wire rack.

Gluten-Free Pumpkin Pie

Yields one 9-in. pie (approx. 8 servings)


One crust (approx. 12 oz.) gluten-free pie dough
2 cups pumpkin, canned (sweet potatoes may be used instead)
½ cup sugar
¼ cup brown sugar
Pinch salt
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
¼ tsp cloves
½ cup whole milk
½ cup evaporated milk
2 eggs


Preheat oven to 350 degrees F.

Roll out dough to 1/8-in. thick. Line pan, and dock. Parbake for about 15 min. or until dough no longer looks wet. Let cool.

Mix all other ingredients together. Fill pie shell with filling. Bake about 50 min. or until filling is set.

Nutrition facts (per 1 slice serving): 293 calories, 11g fat, 7g protein, 150mg sodium, 44g carbohydrates, 2g dietary fiber

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