Gluten Free Pumpkin Pie with Naturally GF Oat Crust

This is a traditional,  seasonal dessert that is naturally GLUTEN FREE and sweetened by maple syrup. This recipe makes for a subtly sweet pie that tastes “just like the real thing.” It’s perfect to whip up if you have a gluten free guest coming by, and it doesn’t use any rare or obscure ingredients.


1 1/2 cup Maine Grains Organic Rolled Oats - ground in a blender to make oat flour
1-2 tbsp brown sugar or maple syrup
1/2 tsp sea salt
1/4 cup salted butter - melted
4-6 tbsp cold water or more as needed
1 1/2 cup pureed pumpkin or squash (one 15oz can of pumpkin puree)
3 tbsp arrowroot powder or tapioca starch
2 eggs
1/2 cup maple syrup
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp sea salt
1/4 tsp nutmeg
1/4 tsp allspice
pinch of cloves



  1. In a bowl combine your crust ingredients. Mix till combined. Add water if needed for it to keep its shape
  2. Press the crust into a 9-10″ pie plate
  3. Refrigerate for at least 20 minutes before use

When ready to assemble, preheat oven to 375° 

  1. Combine pumpkin filling ingredients in a medium bowl and whisk or mix together until all combined.
  2. Feel free to add extra flavors or spices – brandy, cardamom, fresh ginger, etc.
  3. Pour into the chilled pie crust and bake for 45 – 60 minutes
  4. The middle will still look somewhat unset and moist but will set as it cools.
  5. Allow to cool, serve with whipped cream!
  6. A hint from Cat: she uses either olive oil or coconut oil cooking sprays to roll or press out dough, baking breads and pies and is a great sub for a flour surface for GF recipes and makes for easier pliability without drying the crust. 


Prep Time: 30 minutes
Bake Time: 45-60 minutes
Yield: one pie

By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead