Introduction

The Gluten-Free Ultimate Pumpkin Pie is an irresistibly smooth and flavorful dessert that takes the traditional pumpkin pie to the next level. By using roasted butternut squash instead of canned pumpkin, this recipe brings a subtle sweetness and a creamy texture that pairs perfectly with the aromatic blend of ground spices like cinnamon, nutmeg, and ginger. The addition of bourbon or dark rum infuses the filling with a hint of warmth and depth, creating an unforgettable flavor profile.

Not only is this pie gluten-free, but it’s also an excellent way to showcase the natural sweetness of butternut squash, making it a healthier alternative without compromising on taste. The pie crust, made from gluten-free flour, provides a perfectly crisp and flaky base to complement the smooth filling. Whether you’re preparing this for Thanksgiving, a holiday gathering, or a cozy dinner, this gluten-free pie will undoubtedly impress your guests.

With its balance of sweet and spiced flavors, this Ultimate Pumpkin Pie is a perfect dessert to serve alongside roasted meats or rich gravies. It’s sure to be a showstopper at any occasion and is especially ideal for those who need or prefer gluten-free desserts. Enjoy this pie as a comforting finish to your fall and winter meals.

Ingredients (Gluten-Free Version)

Yield: 8 servings

  • 2 pounds butternut squash (1 small squash), peeled, seeded, and cut into 1½-inch chunks (about 3 cups) — See Tip
  • 1 cup / 240 milliliters heavy cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, cut into small pieces
  • Gluten-free flour (such as a 1:1 gluten-free all-purpose flour blend) for rolling out the dough
  • Gluten-free pie crust dough for a single 9-inch pie crust (either store-bought or homemade using a gluten-free recipe)
  • 3 large eggs
  • ⅔ cup / 132 grams light brown sugar
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon grated nutmeg
  • ⅛ teaspoon ground allspice or a pinch of ground cloves
  • 1 tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extract
  • ½ teaspoon fine sea salt

Make sure the pie crust is specifically gluten-free, as regular pie crusts typically contain wheat flour. You can easily find gluten-free crust options or use a gluten-free flour blend to create your own.

Step-by-Step Instructions

Step 1: Preheat the Oven
Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack. Preheat the oven to 400°F (200°C).

Step 2: Roast the Squash
Line another rimmed baking sheet with parchment paper and spread the butternut squash on it. Drizzle the squash with 2 tablespoons heavy cream, sprinkle with granulated sugar, and dot the top with unsalted butter. Roast on the upper rack, stirring once or twice, until the squash is very tender (about 40 to 50 minutes).

Step 3: Prepare the Pie Crust
While the squash roasts, roll out the gluten-free pie dough on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie pan, folding any excess dough over the edges, and crimping the edges to form a decorative border. Place the pie crust in the freezer for at least 30 minutes and up to 24 hours. This helps the crust hold its shape while baking.

Step 4: Cool the Squash
Once the squash is soft, remove the baking sheet from the oven and let it cool for at least 10 minutes (or up to a few hours). Meanwhile, increase the oven temperature to 425°F (220°C).

Step 5: Puree the Squash
In a food processor or blender, purée the roasted squash with the remaining cream until smooth. Add the eggs, brown sugar, spices, bourbon (or vanilla), and salt. Pulse to combine until the mixture is smooth and creamy.

Step 6: Assemble and Bake
Pour the squash mixture into the chilled pie shell. Transfer the pie to the preheated baking sheet on the lower oven rack. Bake for 10 minutes, then reduce the temperature to 300°F (150°C) and continue to bake for 35 to 45 minutes, or until the crust is golden and the center of the pie jiggles slightly when shaken.

Step 7: Cool and Serve
Transfer the pie to a wire cooling rack and allow it to cool completely before serving.

Tip

If you are buying peeled, cubed squash, you will need 1¼ pounds. If you want to substitute canned pumpkin, you will need 1½ cups (the remaining purée in the can is great stirred into oatmeal).

Storage & Leftovers

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezer: It’s best to avoid freezing this pie, as the texture of the filling may change upon thawing.
  • Reheating: If you have leftovers, warm the pie in the oven at 350°F (175°C) for about 10 minutes or until heated through.

Nutrition Information (Per Serving)

  • Serving Size: 1 slice (1/8 of the pie)
  • Calories: 250 kcal
  • Protein: 3 g
  • Fat: 16 g
  • Carbohydrates: 28 g
  • Sodium: 200 mg

Cost Estimation

  • Approximate cost per serving: $3.50–$4.00
  • Budget Tips:
    • Use in-season squash for better prices.
    • Substitute the cream with coconut cream for a dairy-free version.
    • Make your own gluten-free crust to save on store-bought options.

Have you tried this Gluten-Free Ultimate Pumpkin Pie? Let us know how it turned out by leaving a comment below or sharing your creation with us on social media using #GlutenFreePumpkinPie. Save this recipe for your next fall gathering!