Gluten-Free Brown Butter Pumpkin Pie

Written by Leslie Stephens

GF Pumpkin Pie

Just because you’re making a gluten-free pie, doesn’t mean you can’t still enjoy the crust. This recipe makes twice as much crust as a regular pumpkin pie, with enough to make a lattice on top. The addition of brown butter, a tip borrowed from a Four and Twenty Blackbirds recipe, adds a nutty note that enhances the other classic pumpkin pie spices.

Two tips: First, you can use fresh pumpkin, but canned pumpkin purée is often just as good (not to mention easier!) And second: If possible, prepare your crust a day ahead to give it time to chill.  


Gluten Free Pumpkin Pie

Step-by-step visuals

A disk of dough before being rolled out.

GF Pie Crust

Browning the butter...

Melt Butter

until it reaches a caramel consistency. 

Browning butter

Pumpkin purée being whisked together. 

Pie Crust Base Batter

Weigh down the pie crust with beans to prevent air pockets during pre-baking.

Pie Press Beans

This recipe makes twice as much crust as a regular pumpkin pie, leaving enough to make a lattice on top.

Gluten-Free Brown Butter Pumpkin Pie
Makes one 9-inch pie


For the crust:
1 1/2 cup Bob’s Red Mill 1:1 Gluten-Free Flour
1/2 teaspoon salt
12 tablespoons unsalted butter
6 tablespoons ice-cold water

For the filling: 
6 tablespoons unsalted butter
1 cup brown sugar
2 tablespoons water
1 cup heavy cream, divided
2 eggs, plus two egg yolks
1 cup whole milk
One 15-ounce can pumpkin purée
1/2 teaspoon vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch ground cloves
To serve (optional):
5 tablespoons powdered sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice


To make crust:
1. Put flour and salt in the base of a standing mixer and whisk to combine.
2. Add butter one tablespoon at a time, mixing as you go on slow speed. Once incorporated, add ice water one tablespoon at a time, using a spoon to stir it in.
3. As soon as the dough begins to hold together, stop and divide in half. Transfer each half to plastic wrap, handling it as little as possible, and work each half into a thick disk.
4. Wrap firmly, then place into the refrigerator and let it chill overnight, if possible, or for at least three hours. (You can also freeze it ahead of time; defrost completely before baking pie.)

To prepare pie:
1. Position an oven rack in the center of your oven and preheat to 350° F.
2. In a large, heavy-bottom pan, melt the butter. Keep cooking until it begins to brown and smells nutty (once it melts, this will happen very quickly), then add brown sugar and whisk together. If it begins to clump, add some water. Cook over medium-low heat until it becomes nearly caramely, then add in 1/2 cup of the heavy cream, whisking to incorporate it. Set aside and let cool.
3. In a large mixing bowl, combine the eggs and yolks with the remaining 1/2 cup heavy cream and whole milk. Whisk in the pumpkin purée, extract, spices, and brown butter–cream mixture until fully mixed.
4. Remove the dough from the refrigerator and roll out one disk until 1/4-inch thick, adding minimal flour as needed. Place a 9-inch pie pan on top, and carefully invert the dough onto the pan, removing plastic wrap. Trim edges and press the dough into the pan. Add parchment to cover the dough, then fill with pie weights or beans and pre-bake until it just begins to turn golden at the edges, about 12 to 15 minutes.
5. Pour the pie purée mixture into the pre-baked crust.
6. Roll out the remaining dough to 1/4 inch-thick, then cut into 1/2-inch wide strips. Form a lattice by criss-crossing the strips on top of the pie. Feel free to add a design, including a braid or fall leaves for a festive touch!
7. Bake 45 to 50 minutes. If the pie crust begins to brown, remove it and cover lightly with a sheet of aluminum foil and place back in oven. If using, combine the powdered sugar and remaining spices in a small bowl.
8. Remove pie from oven, dust with powdered sugar mixture (optional), and serve warm, with whipped cream or vanilla ice cream.