When I peeped at the price tag on the delicious looking gluten-free pumpkin pie I nearly ate my peepers. I don’t begrudge the gluten-free bakery for charging $18 for a perfect pumpkin pie — I just don’t want to pay that much moolah for baked squash on a crust.

If living on a gluten-free diet for the last decade has taught me anything, it’s to never pay the steep price for foods prepared without wheat, barley, and rye. With a little know-how it is possible to have your gluten-free pumpkin pie priced right, and enjoy eating it too.

gluten free diet

Whether you’re Celiac (like me), have a gluten sensitivity, or are just interested in trying some gluten-free desserts, go ahead and bake one (or both) of my favorite pumpkin pie recipes priced perfectly for the holiday season. Both are baked on an easy-to-make gluten-free gingersnap crust ’cause I’m terrible at rolling dough.

The first recipe is a fun pumpkin cheesecake baked in cute mason jars for around $9 — this recipe costs substantially less in the USA since cheese is super cheap in the United States. The second is a traditional pumpkin pie recipe using evaporated milk, and costs around $6 to bake.

Gluten-Free Gingersnap Pie Crust

This easy recipe yields enough crust for one 9-inch pie, or 6 individual 1/2 pint-sized wide-mouth mason jar pies.

gluten free pie crust recipes



STEP ONE: Smash. Place gluten-free gingersnaps into a large freezer bag and crush the lot with a rolling pin.

gingersnap pie crust recipe

STEP TWO: Mix. Mix cookie crumbs with butter and sugar in a bowl.

gingersnap pie crust

STEP THREE: Press and bake. Preheat oven to 350F. Press the crust mixture into either a 9-inch pie pan, or 6 1/2 pint-sized wide-mouth mason jars.

gluten free pie crust recipe

gluten free pie crust

Bake crust until slightly darkened — about 5 minutes. Set crust aside. Pick a pumpkin pie filling recipe, below.

Pie in a Jar: Gluten-Free Pumpkin Cheesecake

A tasty pocket-sized dessert perfect as a frugal hostess gift or for casual dinner company. Use 1/2 pint wide mouth canning jars so your pie can be removed easily. 😀

pumpkin pie in a jar


This pumpkin filling recipe yields one 9-inch pie or 6 individual 1/2 pint-sized mason jar pies.

pumpkin cheesecake ingredients

  • 1/2 pint wide mouth canning jars
  • 24 ounces of low fat cream cheese, room temperature
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • whipped cream (optional)


STEP ONE: Blend cheese. Using a food processor, blend the room temperature cream cheese and sugar until smooth.


STEP TWO: Mix. Add pumpkin, eggs, vanilla, and spices to the cheese mixture.

homemade cheesecake

Blend until filling is even and smooth.

pumpkin pie cheesecake

STEP THREE: Mix. Pour the blended pumpkin cheesecake filling onto your 9-inch pie crust or into your mason jars.

easy pumpkin pie recipes

Instructions for making a gluten-free gingersnap pie crust are above.

STEP FOUR: Bake. Preheat oven to 350F. Bake pumpkin cheesecake until the center is set and the sides begin to crack — around 1 hour and 15 minutes. The pie should not wiggle around when done.

cheesecake pumpkin pie

best wheat free pumpkin pie

STEP FIVE: Cool and chill. Let pie rest in jars on a cooling rack. Chill uncovered until cold — around 5 hours. Cover and refrigerate for up to one day. Serve with whipped cream. Enjoy!

pumpkin pie recipes

Gluten-Free Pumpkin Pie

A traditional pumpkin pie recipe with a gluten-free twist.

pumpkin pie

Ingredients: Traditional Pumpkin Pie Filling

This pumpkin filling recipe yields one 9-inch pie or 6 individual 1/2 pint-sized mason jar pies.

pumpkin pie ingredients

  • 15 ounce can pumpkin puree
  • 1 can (12 fluid ounces) evaporated milk
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • whipped cream (optional)


STEP ONE: Mix. In a small bowl, mix sugar and spices. Beat eggs in large bowl. Stir in pumpkin and sugar mixture.

how to make pumpkin pie

Gradually stir in evaporated milk.

libbys pumpkin pie recipe

STEP TWO: Pour. Pour pie filling into pie shell.

pumpkin pie filling

Pie crust instructions and recipe are above.

STEP THREE: Bake. Preheat oven to 425F, and bake for 15 minutes. Reduce temperature to 350F, bake for 40 to 50 minutes — until a sharp knife inserted near the center comes out clean.

traditional pumpkin pie

STEP FOUR: Cool. Cool on wire rack for around 2 hours. Serve immediately or refrigerate. Serve with whipped cream.

There you have it — two pumpkin pies served on a gluten-free pie crust. One is traditional, and one is in a jar. Enjoy wheat-free holiday goodness for half the price of store-bought.