Home » Recipes » Desserts » Gluten-Free Pies and Tarts » Gluten-Free Pumpkin Pie with Maple Sugar and Cream

Gluten-Free Pumpkin Pie with Maple Sugar and Cream

A simple, wholesome pumpkin pie with maple sugar and cream that’s served on a deliciously delicate gluten-free crust.

Pumpkin Pie with Maple Sugar Recipe

Simple, wholesome pumpkin pie made with maple sugar served on a deliciously delicate gluten-free crust? Sign me up, please! I put this together last week because we hadn’t really had enough pumpkin pie on Thanksgiving (or rather, we can never have enough pumpkin pie).

I love keeping the pumpkin custard very simple in a pie, enough to be smooth and rich and not so sweet that the flavor of the pumpkin is overpowered. In the recipe I’m sharing today, I reduced the amount of sugar and used a mix of maple and coconut sugars to bring a deeper, darker note of sweetness. The crust is equally simple, made from oat flour, almond flour, and a little bit of arrowroot to help bind the flour. It is a little crumbly, but I like that here paired with the velvety custard. I always make pumpkin pie as a Christmas dessert, and this is the one I’ll be serving this year.

Gluten-Free Pumpkin Pie with Maple Sugar and Cream

Nicole Spiridakis
A simple, wholesome pumpkin pie with maple sugar and cream that's served on a deliciously delicate gluten-free crust.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 162 kcal


For Crust

  • 1 cup/125 g gluten-free oat flour
  • ¼ cup/30 almond flour
  • ¾ cup/90 g sorghum flour
  • 1 tsp arrowroot flour
  • 1 tsp maple sugar or sugar
  • ¼ tsp fine sea salt
  • ½ cup unsalted butter cold
  • 1 cup ice water

For Filling

  • 1 can pureed pumpkin
  • 1 cup heavy cream
  • ½ tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 4 eggs large eggs
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tbsp arrowroot flour
  • ½ cup coconut sugar or brown sugar
  • ¼ cup maple sugar or sugar


  • Combine flours, salt, and sugar in a bowl. Cut in the butter using a pastry cutter, fork, or simply your hands. Mix and crumble together until the mixture resembles coarse meal. Add ice water 1 Tbsp at a time, tossing and stirring with a fork until it just holds together. Wrap in plastic wrap and let rest in fridge at least 1/2 hour. Remove and let warm up a bit about 5 minutes before you plan to roll it out.
  • When ready to bake, heat oven to 425° F.
  • Place pumpkin, cream, eggs, spices, vanilla, and salt in a food processor or blender and process until smooth. In a small bowl whisk the sugars and cornstarch together until there are no lumps. Add to pumpkin mixture and whisk until everything is smooth.
  • Roll out crust and fit into a 9-inch pie pan.
  • Pour filling into crust and bake at 425 for 15 minutes; then lower temperature to 350° F and bake until the filling is puffed and just set, about 50-60 minutes, lightly covering the top of the pie with aluminum foil if the crust starts to brown too much. Cool completely, at least 2 hours, and serve at room temperature or cold.
  • Pie will keep, covered, in the fridge for 5 days.


Serving: 1 sliceCalories: 162kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 61mgSodium: 164mgPotassium: 74mgFiber: 1gSugar: 5gVitamin A: 298IUVitamin C: 0.01mgCalcium: 29mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating