top of page

Coach Suzanne's Gluten Free Pumpkin Pie by Suzanne Penn

When I was diagnosed with an autoimmune condition and told I needed to cut out gluten, I thought my days of eating bread and many desserts I loved were over. Through trial and error I am discovering a whole new world of delicious treats! I hope you find this recipe to be delicious like I did!



 1 ½ cups gluten free flour blend * I used Cup4Cup

¼ teaspoon salt

9 tablespoons butter * see note

1 large egg

1 teaspoon lemon juice

¼ cup water +1 to 3 additional tablesppons


*Gather all ingredients.

*In a large bowl, combine dry ingredients.

*Use a pastry blender to cut in the butter until it is in tiny pieces.

*In a small bowl, add wet ingredients and mix.

*Pour wet ingredients into the dry ingredients and mix. Use your hands to make a dough ball.

**Make sure dough is well chilled before next steps. (Let's just say there may have been a slight incident because I forgot this step initially. 😄)

*Place the chilled dough ball onto a piece of lightly floured wax paper or pastry mat.

*Top dough with light dusting of flour then top with another piece of wax paper and use a rolling pin to roll flat in a circle shape.

**Roll out dough very thin or it will be hard to cut through once baked. (Guess how I know this? 🤣)

*Remove the top piece of wax paper. Place the dough... dough side to the greased pir pan and drop in. Remove the wax paper or pastry mat. Shape dough to pie pan.

*Pierce tiny holes in bottom of dough.


*If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.

*To make this recipe dairy-free, substitute the butter with vegan butter.

*This pie crust will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.



1 (15 ounce) can pumpkin puree

1 (14 ounce) can Sweetened Condensed Milk (use a dairy free version, if need dairy free)

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

(Can use a pumpkin spice blend in place of ground cinnamon, ground ginger, and ground nutmeg. Use 2 tsp.)

½ teaspoon salt

1 (9 inch) unbaked pie crust (made from above crust recipe)


*Preheat the oven to 425 degrees F (220 degrees C).

*Whisk pumpkin puree, condensed milk, eggs, [cinnamon, ginger, nutmeg,] or pumpkin pie spice blend and salt together in a medium bowl until smooth.

*Pour into crust

*Bake in the preheated oven for 15 minutes.

*Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, Approximately 35 to 40 minutes.

*Let cool before serving.


Serving size: 8

[This is not a health food]

Nutrition Facts (approximate.. per serving)

379 Calories, 14g Fat, 31g Carbs, 6g Protein

13 views0 comments

Recent Posts

See All


bottom of page