Gluten-Free Spiced Pumpkin Pie

Prep Time:
20 mins
Total Time:
5 hrs 25 mins
1 9-inch pie

Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp. Martha made this recipe on "Martha Bakes" episode 810.


  • Crisp Rice-Almond Piecrust

  • 1 ½ cups canned unsweetened pumpkin puree or Steamed Squash Puree

  • 3 large eggs, room temperature

  • ¾ cup packed light muscovado sugar or light-brown sugar

  • 1 tablespoon cornstarch

  • ½ teaspoon coarse salt

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon freshly grated nutmeg

  • Pinch of ground cloves

  • 1 cup milk (½ cup, if using acorn-squash puree)


  1. Preheat oven to 375 degrees. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.

  2. In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.

  3. Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.

    Linda Xiao

Cook's Notes

When Martha made this recipe on "Martha Bakes," she topped the pie with Honey Whipped Yogurt. To make it, whisk together 3 cups Greek yogurt, 3 tablespoons honey, and 1/2 teaspoon vanilla extract. Whipped yogurt can be refrigerated for up to 5 days.

Related Articles