Gluten-Free Pumpkin Pie with Almond and Oat Crust

This gluten-free pumpkin pie has a pressed crust of almond flour and certified gluten-free oat flour and a silky spiced filling of plain pumpkin purée, eggs, cream and brown sugar. It is gluten-free because there is no wheat flour in it: almonds and gluten-free oats make the crust. One 22 cm pie gives 8 slices, bakes in under an hour and needs about 2 hours to cool.

A word on the oats. Most people with coeliac disease tolerate gluten-free oats, but a very small number react to them even when they are uncontaminated (Coeliac UK), so the whole story is in are oats gluten-free?. In Australia and New Zealand, a food that contains oats cannot carry a gluten-free claim at all (Food Standards Code, Schedule 4). If you avoid oats, or you are baking in Australia or New Zealand, use the oat-free crust in the notes. For the filling, buy plain pumpkin purée (100% pumpkin), not ready-made pie filling, and check the label. Single ground spices are fine, while a ready-mixed pumpkin spice is a blend, so read that label too. Unsure about a pack? Run it through Label Lab.

Gluten-Free Pumpkin Pie with Almond and Oat Crust

A pressed crust of almond flour and certified gluten-free oat flour with a silky spiced filling of plain pumpkin purée, eggs, cream and brown sugar. No wheat anywhere, and an oat-free crust swap in the notes.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 3 hours hrs 25 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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Crust

• 100 g almond flour about 1 US cup; finely ground almonds
• 60 g oat flour about ⅔ US cup; certified gluten-free, or blend certified gluten-free rolled oats; oat-free swap in the notes
• 1 tbsp sugar
• ¼ tsp salt
• 60 g butter 4 tbsp, cold and cubed
• ½ tbsp cold water 1½ tsp; a few drops more if the dough will not hold

Filling

• 400 g plain pumpkin purée about 1⅔ US cups; 100% pumpkin, not pie filling, check the label
• 2 eggs
• 120 ml cream ½ US cup; or coconut cream
• 80 g brown sugar ⅓ US cup plus 1 tbsp, packed
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 pinch ground cloves
• 1 pinch salt

Method

 

1. Make the crust: Heat the oven to 180 °C (350 °F). Mix the almond flour, oat flour, sugar and salt. Rub in the cold butter with your fingertips until crumbly, then add the cold water and mix just until the dough holds together.
2. Press and chill: Press the dough into a 22 cm (9 inch) pie dish, over the base and up the sides. Use the bottom of a glass for an even base. Chill for 10 minutes.
3. Blind bake: Bake the empty crust for 10 minutes. Turn the oven down to 175 °C (345 °F).
4. Make the filling: Whisk the pumpkin purée, eggs, cream, brown sugar, spices and salt until smooth. For an extra-smooth filling, strain it before baking.
5. Bake: Pour the filling into the pre-baked crust and bake for 40 to 45 minutes, until the centre is just set. It should still have a gentle wobble while warm.
6. Cool: Let the pie cool completely, about 2 hours, before slicing.

Notes

Coeliac notes
• Oats: use oat flour from certified gluten-free oats only. Most people with coeliac disease tolerate gluten-free oats, but a very small number react to them (Coeliac UK). In Australia and New Zealand, food containing oats cannot be labelled gluten-free (Food Standards Code, Schedule 4).
• Oat-free crust: use 160 g almond flour, or 100 g almond flour plus 60 g of a plain gluten-free flour blend. Everything else stays the same.
• Pumpkin purée: buy plain purée (100% pumpkin). Pie filling is a different product, already sweetened and spiced; check the label.
• Spices: single ground spices are fine. Coeliac UK advises checking the labels of seasonings, so read the label on any ready-mixed pumpkin spice.
• When a label is unclear, treat it as "not for me".

Variations
• Maple: swap half the brown sugar for maple syrup.
• Dairy-free: coconut cream in the filling and coconut oil instead of butter in the crust.
• Texture: blend the filling for an even silkier slice.
• Homemade purée: roast Hokkaido or butternut, blend it and let it drain in a sieve if it looks wet.

Make ahead and storage
• Bake the pie a day ahead and chill it overnight; serve cold or at room temperature.
• Keep it covered in the fridge and eat it within 2 days (Food Standards Agency guidance on leftovers).

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Sources: Coeliac UK, “Oats” (most people with coeliac disease can tolerate gluten-free oats; a very small number may still be sensitive) and “Cooking at home” (check labels of seasonings); Australia New Zealand Food Standards Code, Schedule 4 (a gluten-free claim requires no oats or oat products); Food Standards Agency, guidance on chilling and freezing food. Last checked: 10 October 2026.