gf brown butter pumpkin pie
Brown Butter Pumpkin Pie (Gluten-Free & Seriously Good)
Thanksgiving used to be one of my favorite holidays— the Thanksgiving Day parade, the fun gobble gobbles, the dog show, the food - but after my celiac diagnosis, Thanksgiving became a huge stressor for me. A day focused on food? That quickly became my worst nightmare - family members concerned I wasn’t eating enough, staring at food I can’t possibly eat, the concern of cross contamination… ahh I am stressed just thinking about it.
SO.. I made it my mission to problem solve each food-based holiday, Thanksgiving being the first holiday since my diagnosis to test out solutions to make this day more comfortable for me. I decided to think about what I would miss the most from the dinner plate - stuffing and pumpkin pie quickly rising to the top. Each Thanksgiving, I make sure to bring my own food items that I know would make me feel FOMO, and that is exactly how I stumbled across this recipe. Pumpkin pie - the most quintessential Thanksgiving dessert and I won’t be caught missing out.
Enter this Brown Butter Pumpkin Pie: I made it for our family’s Thanksgiving dinner the past 2 Thanksgivings since my diagnosis. While I always give a heads-up when something is gluten-free , I seriously doubt anyone would’ve noticed if I hadn’t said a word. It’s silky. It’s rich. It’s spiced just right. And the brown butter? That takes this pie to a whole new level.
This is not your basic pumpkin pie. It’s elevated with warm, nutty brown butter that adds a subtle depth and a toasty, almost caramelized note that complements the pumpkin and spices so beautifully. Think of it as a cozy sweater in dessert form—familiar, comforting, but with a little something extra.
Why Brown Butter?
If you’ve never browned butter before, let this be your gateway. Brown butter is made by slowly melting and gently cooking unsalted butter until the milk solids toast and turn golden brown. The result is a deeply aromatic, nutty-scented butter that adds a rich, almost butterscotch-like flavor to anything it touches.
It’s especially magical in a custard-style pie like this one because it infuses every bite with that warm, toasted flavor without overpowering the pumpkin or spices. I truly think it makes all the difference and gives this pie a “wow” factor, even though the rest of the ingredients are pretty simple.
The Filling: Rich, Velvety, and Gluten-Free
Let’s talk about what goes into the filling. This isn’t wildly different from a traditional pumpkin pie filling, but the attention to technique makes all the difference. Brown butter, room-temperature ingredients, and a well-balanced spice blend come together to create something really special.
Here’s what you’ll need:
Brown Butter Pumpkin Pie Filling (Gluten-Free)
Ingredients:
Gluten free pie crust (I love Wholly Gluten Free, which I found at my local Trader Joe’s)
4 tablespoons (57g) unsalted butter
1/3 cup light brown sugar, packed
15 ounce can pumpkin puree
14 ounce can sweetened condensed milk
2 large eggs room temperature
2 large egg yolks room temperature
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 and 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all-spice
1/4 teaspoon ground cloves
1/8 teaspoon black pepper
Instructions
Step 1: Brown the Butter
Preheat your oven to 325°F (160°C).
Start by browning your butter. In a small saucepan, melt the butter over medium heat. Once melted, continue to cook, stirring often, until the butter foams and the milk solids begin to brown and smell nutty—about 5–7 minutes. Watch it closely to avoid burning. Once it reaches that golden brown stage, immediately remove from heat and pour into a heatproof bowl to cool slightly while you prepare the other ingredients.
Pro Tip: Brown butter goes from perfect to burnt quickly, so don’t walk away. Keep swirling or stirring and use a light-colored pan if possible so you can see the browning happening.
Step 2: Mix the Filling
Transfer the warm butter and sugar mixture to a large mixing bowl. Add the pumpkin puree and sweetened condensed milk, whisking until the mixture is smooth and uniform. Next, whisk in the eggs, egg yolks, vanilla extract, and spices, beating the mixture thoroughly for about one minute until everything is fully incorporated.
Step 3: Bake It Up
Pour the filling into a pre-baked pie crust of your choice. I used a store-bought gluten-free crust to keep things simple, but if you’re feeling it, you can make the crust homemade!
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. It will continue to set as it cools. Cool completely on a wire rack before transferring to the fridge. Chill for at least 4 hours, or overnight if possible, before serving.
Serving Suggestions
While I served this in a classic gluten-free pie crust, this filling is honestly strong enough to stand on its own. You can pour it into ramekins and bake it custard-style for a crustless version. It’s a great option for anyone trying to cut carbs or avoid store-bought crusts—and it means the whole dessert is naturally gluten-free without having to swap in special ingredients.
I like to serve mine with a big dollop of fresh whipped cream and a sprinkle of cinnamon or nutmeg on top. If you’re feeling extra festive, a drizzle of maple syrup or a spoonful of bourbon whipped cream takes it over the top.
Storage Tips
This pie keeps beautifully in the fridge for up to 4 days. I actually prefer it the day after baking—the flavors deepen, and the texture gets even creamier. Just cover it loosely with foil or plastic wrap to keep it from drying out.
Leftover slices are great for breakfast. Yes, breakfast. Add a coffee and you’re golden.
Final Thoughts
Making gluten-free desserts that everyone loves is one of the most rewarding parts of my kitchen journey. This brown butter pumpkin pie isn’t just a dessert—it’s a reminder that eating gluten-free doesn’t mean giving anything up. It’s cozy, comforting, and special enough to be the star of your holiday table.
So if you’re looking for a Thanksgiving dessert that delivers big flavor and gluten-free peace of mind, give this one a try. I’m already planning to make it again next year (and probably a few times before then, too).
Have you tried this recipe? I’d love to hear how it turned out for you! Share your version and tag me on Instagram @ifitsglutenfreeitsforme—I love seeing your creations.