This gluten-free pumpkin pie with a brown butter shortbread cookie crust pairs a creamy, warmly spiced pumpkin filling with a buttery, press-in crust. Using Mightylicious Brown Butter Shortbread Cookies means there is no pastry dough to roll out—just crush, mix, and press.
It is a make-ahead dessert for Thanksgiving or a fall gathering. Bake it ahead, give the custard time to chill, and finish each slice with whipped cream.
Recipe provided by Mightylicious; instructions expanded for clarity.
Creamy pumpkin filling meets a buttery shortbread cookie crust—serve each slice with a dollop of whipped cream.
What Makes This Pumpkin Pie Different?
The crust uses baked brown butter shortbread cookies rather than a traditional flour-based pastry. The brown butter flavor comes from the cookies; the butter you add to the crumbs is simply melted.
The filling combines pumpkin puree, brown and white sugars, pumpkin pie spice, eggs, and evaporated milk or heavy cream. A small amount of gluten-free flour blend helps thicken the custard.
Ingredients and Important Notes
Shortbread Cookie Crust
- 10 ounces (about 284 g) Mightylicious Brown Butter Shortbread Cookies
- 7 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Pumpkin Filling
- 11 ounces (about 312 g) 100% pumpkin puree, measured by weight
- 3 eggs, at room temperature
- 10 US fluid ounces (about 296 ml, or 1 1/4 cups) evaporated milk or heavy whipping cream
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice, store-bought or homemade pumpkin pie spice
- 2 tablespoons gluten-free all-purpose flour blend
Use plain pumpkin puree: Pumpkin pie filling already contains sugar and spices. You need 11 ounces of puree, not a whole 15-ounce can.
Check your gluten-free ingredients: Use gluten-free cookies, flour blend, and other ingredients appropriate for your guests. Keep utensils, work surfaces, and equipment free of gluten cross-contact.
Choose a flour blend: Use an all-purpose gluten-free blend rather than substituting almond flour or coconut flour directly. Blends vary, so results may differ from the original recipe.
Milk or cream: The original recipe allows either evaporated milk or heavy whipping cream. Sweetened condensed milk is not an equivalent replacement.
Gather the ingredients for the shortbread cookie crust and creamy pumpkin filling before you begin.
Equipment
- 9-inch pie plate
- Cuisinart 3-cup Mini-Prep food processor for crushing cookies in batches, or an adjustable rolling pin and sturdy zip-top bag
- Glass mixing bowls and a whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons; a kitchen scale for weighing the pumpkin and cookies
- Baking sheets with cooling racks—use the rack to cool the pie—and aluminum foil
A whisk is sufficient for the filling; a stand mixer is not necessary.
How to Make Gluten-Free Pumpkin Pie
Yield: One 9-inch pie, about 8 servings. Prep: About 30 minutes. Baking: About 48 minutes, including the crust, plus additional time if needed. Allow extra time for the crust to cool and the finished pie to cool and chill.
1. Make the Cookie Crust
- Preheat the oven to 350°F. Crush the cookies with the sugar until the crumbs have a fine, sandy texture. If using a small processor, work in batches. Alternatively, crush the cookies in a sealed bag with a rolling pin, then stir in the sugar.
- Combine the crumbs and 7 tablespoons melted butter in a bowl, stirring until evenly moistened.
- Press the mixture evenly across the bottom and up the sides of a 9-inch pie plate. Use the back of a spoon to compact the crumbs, paying attention to the corner where the sides meet the base.
- Bake for 8 minutes. Set aside to cool while you prepare the filling.
Press the moistened cookie crumbs firmly into an even layer across the bottom and up the sides of the pie plate.
2. Mix the Pumpkin Filling
- Increase the oven temperature to 375°F.
- Whisk the pumpkin puree, eggs, evaporated milk or cream, and cooled melted butter until smooth.
- Add both sugars, salt, pumpkin pie spice, and gluten-free flour blend. Whisk until evenly combined, breaking up any flour lumps.
- Pour into the cooled crust. Leave space below the rim rather than overfilling the plate.
Pour the pumpkin filling into the cooled cookie crust, leaving space below the rim.
3. Bake, Cool, and Chill
- Bake on the middle rack for 15 minutes at 375°F.
- Reduce the oven temperature to 350°F and continue baking for about 25 minutes. Check for set edges and a small, gentle jiggle in the center. If the filling ripples like liquid, it needs more time. Check again at short intervals.
- If the exposed cookie crust starts getting too dark, cover its edges loosely with strips of foil.
- Cool on a wire rack. Refrigerate within 2 hours of removing the pie from the oven.
- Chill for at least 2 hours and until the custard is fully set. Overnight chilling makes this an easy make-ahead dessert.
- Serve chilled, or let it stand briefly before slicing if you prefer the chill taken off. Add whipped cream just before serving.
Tips for a Neat Slice
- Crush the cookies finely: Large chunks leave weak spots in the crust.
- Keep the crust even: A very thick bottom and thin sides can make slices difficult to lift.
- Use doneness cues: The suggested bake time is a starting point; ovens and pie plates vary.
- Avoid overbaking: Do not wait for the center to become completely rigid in the oven. The custard firms as it cools.
- Chill before cutting: A warm custard and crumb crust are more likely to fall apart.
Chill the pie until fully set before lifting a slice to help the custard and crumb crust hold together.
Serving Ideas
Top each chilled slice with homemade whipped cream. For extra fall flavor, try cinnamon whipped cream. Add the topping just before serving, and check its ingredients if you are serving someone who avoids gluten.
Serve a chilled slice with a dollop of whipped cream for a cozy fall dessert.
Make Ahead and Storage
Make the pie the day before serving and refrigerate it overnight. Once cold, cover it to protect the surface. Keep leftovers refrigerated and use within 3 to 4 days. Add whipped cream to individual servings rather than covering the whole pie in advance.
Frequently Asked Questions
Do I need to brown the butter?
No. This recipe uses Brown Butter Shortbread Cookies. Melt the additional butter as directed; there is no separate browning step.
Can I use another gluten-free cookie?
A different cookie may change how much butter the crust needs because cookie moisture and fat content vary. The quantities here are intended for the Mightylicious Brown Butter Shortbread Cookies; alternative cookies have not been tested for this version.
Is this pie dairy-free?
No. The recipe includes butter and evaporated milk or heavy cream. Gluten-free does not mean dairy-free, and a dairy-free adaptation would need testing.
Why is my pumpkin pie still soft?
The center should jiggle gently when baked, but it should not look liquid. An underbaked pie or a pie sliced before chilling may not hold its shape. Measure the pumpkin and milk carefully, and chill until set.
About Mightylicious
This recipe was shared by Mightylicious and features its Brown Butter Shortbread Cookies. Check current packaging for ingredient and allergen information.
Save this gluten-free pumpkin pie with a brown butter shortbread cookie crust for your Thanksgiving dessert menu.
More Fall Baking Ideas
For another seasonal baking project, try pumpkin spice muffins or ginger snap pumpkin cheesecake. These are separate recipes and are not presented as gluten-free alternatives.
Explore our pumpkin recipes and Thanksgiving pies and desserts for more holiday inspiration. Check each recipe individually for dietary suitability.
Gluten-Free Pumpkin Pie with Shortbread Cookie Crust
This gluten-free pumpkin pie combines a creamy, warmly spiced pumpkin filling with a buttery Mightylicious Brown Butter Shortbread Cookie crust. The easy press-in crust requires no rolling, making this a delicious make-ahead dessert for Thanksgiving and fall gatherings.
Ingredients
BROWN BUTTER SHORTBREAD COOKIE CRUST
- 10 ounces (about 284 g) Mightylicious Brown Butter Shortbread Cookies
- 7 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
PUMPKIN PIE FILLING
- 11 ounces (about 312 g) canned pure pumpkin puree—not pumpkin pie filling
- 3 eggs, at room temperature
- 1 1/4 cups (10 US fluid ounces; about 296 ml) evaporated milk or heavy whipping cream
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons gluten-free all-purpose flour blend
- Whipped cream, optional, for serving
Instructions
- Preheat the oven to 350°F.
- Place the cookies and granulated sugar in a food processor. Pulse until finely crushed into a sandy texture, working in batches if necessary. Alternatively, crush the cookies in a sturdy zip-top bag with a rolling pin, then stir in the sugar.
- Transfer the crumbs to a mixing bowl. Add the 7 tablespoons melted butter and stir until evenly moistened.
- Press the mixture firmly and evenly across the bottom and up the sides of a 9-inch pie plate. Use the back of a spoon to compact the crumbs.
- Bake for 8 minutes. Set aside to cool while preparing the filling.
- Increase the oven temperature to 375°F.
- In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk or heavy cream, and cooled melted butter until smooth.
- Add the brown sugar, granulated sugar, salt, pumpkin pie spice, and gluten-free flour blend. Whisk until evenly combined and no flour lumps remain.
- Pour the filling into the cooled cookie crust and smooth the surface. Leave space below the rim; do not overfill the pie plate.
- Bake on the middle oven rack for 15 minutes at 375°F.
- Reduce the oven temperature to 350°F and bake for approximately 25 minutes more. The edges should be set, with a small, gentle jiggle in the center. If the filling ripples like liquid, continue baking, checking at short intervals.
- If the exposed crust starts becoming too dark, cover its edges loosely with strips of aluminum foil.
- Remove the pie from the oven and cool on a wire rack. Refrigerate within 2 hours of removing it from the oven.
- Chill for at least 2 hours and until the custard is fully set before slicing. For convenient make-ahead preparation, refrigerate overnight.
- Serve chilled, or let stand briefly to take off the chill. Top individual slices with whipped cream, if desired.
Prepare the Shortbread Cookie Crust
Prepare the Pumpkin Filling
Bake, Cool, and Chill
Notes
Equipment
- 9-inch pie plate
- Cuisinart Mini-Prep food processor, used in batches, or a rolling pin and sturdy zip-top bag
- Glass mixing bowls and whisk
- Silicone spatula
- Kitchen scale
- Wire cooling rack and aluminum foil
Ingredient Tips
Use 11 ounces of plain pumpkin puree, not a whole 15-ounce can or sweetened pumpkin pie filling. Measure the milk by volume: 10 US fluid ounces equals 1 1/4 cups.
The brown butter flavor comes from the cookies. Simply melt the additional butter; no separate browning step is required.
Use an all-purpose gluten-free flour blend. Almond flour and coconut flour are not direct substitutes. Check ingredient labels and avoid gluten cross-contact.
Baking Tips
The 48-minute baking estimate includes the 8-minute crust bake. The finished filling should have set edges and a gently jiggling center, without liquid ripples. Continue baking if needed, and cover the crust edges with foil if they become too dark.
Make Ahead and Storage
Refrigerate within 2 hours of baking. Chill for at least 2 hours and until fully set before slicing. Make the pie a day ahead if desired. Refrigerate covered leftovers and use within 3 to 4 days.
Serving Ideas
Serve with homemade whipped cream or cinnamon whipped cream. You can also use our homemade pumpkin pie spice in the filling.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 685Total Fat: 40gSaturated Fat: 22gUnsaturated Fat: 18gCholesterol: 152mgSodium: 392mgCarbohydrates: 77gFiber: 4gSugar: 47gProtein: 6g
Nutrition information is provided as an estimate for convenience and as a courtesy only. Values are calculated using data primarily from the USDA FoodData Central database, when available, or other online nutrition calculators. Actual nutritional values may vary depending on ingredients, brands, portion sizes, and preparation methods.