Pumpkin Pies

Gluten Free Pumpkin Pie

In this step by step guide for this delicious and classic Fall dessert you will learn how to make pumpkin pie! 

  • Author: Sift
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 4 hours (including chill time)
  • Yield: One 9 inch Pie or 6-7 Mini Pies 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Gluten Free



For Crust:

  1. 8 tablespoons (1/2 cup) cold butter (cubed)
  2. 2 1/2 tbsp psyllium husk
  3. 4 tbsp tapioca starch
  4. 1 cup gluten free flour
  5. 35 tbsp ice water

For Filling:

  1. 3 large eggs
  2. 1/2 cup packed light brown sugar
  3. 1/2 cup granulated sugar
  4. 1 tsp vanilla extract
  5. 2 cups canned pumpkin puree
  6. 2 teaspoons grounder cinnamon
  7. 1 tsp ground ginger
  8. 2 tsp pumpkin spice
  9. 1/4 tsp freshly grated nutmeg
  10. 1/2 tsp sea salt
  11. 8 oz (1 cup) mascarpone cheese


  1. You are going to make your crust! To make the crust: cube your butter and make sure the butter is cold. In your food processor, put your flour, tapioca flour, psyllium husk and pulse a few times. After add your butter and pulse until the butter looks like pea sized. Begin to pulse again and add one tablespoon of water at a time. Your dough will come together. Wrap with an eco-friendly sealer and place in the fridge for 30 minutes – an hour. In the photos I rolled mine out right away, but it really is better if you wait after chilling it.
  2. Take the dough and place between two pieces of parchment paper and roll out. Form to your pie or tart pan.
  3. Set the oven to 375°F. Use a fork to put some holes in the bottom of your crust. Place in the oven for 10 minutes. Remove from oven while you make your filling.
  4. Take your sugar and put in a bowl. Add the eggs and begin to whisk. Once they have been fully incorporated, add your pumpkin and spices. Once your mix is starting to look good, add the mascarpone cheese and continue to whisk!
  5. Once your filling is all combined, add the mixture to your pie (or pies). Place in the oven and bake for 45 minutes.
  6. Once they are finished baking, they may still be a bit jiggly in the middle, and that is fine! They are to be placed in the fridge for 2 hours following their bake. When you are ready to serve, add some whipped cream, baked meringue, or, ice cream! Enjoy 🙂


This recipe is for 1 9 inch pie but if you wish to make smaller mini pies, this recipe will make either 6 or 7 depending on how thick you roll out your crust!

Keywords: How to make pumpkin pie, gluten free pumpkin pie, Thanksgiving

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