Gluten-free Pumpkin Pie

Name: Gluten-free Pumpkin Pie
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8-10
Cuisine: American
Ingredients: 340 g plain gluten free flour; 2 tsp xanthan gum; 2 large eggs; 2 tsp ice cold water; 220 g unsalted butter; 4 tbsp Chief Creamy Vanilla Collagen Protein [optional but delicious]; Pinch of salt; 425g pumpkin, roughly chopped; 3 eggs; ¼ cup pure maple syrup; ¼ cup coconut sugar; ¼ cup milk of choice; 4 tbsp Chief Creamy Vanilla Collagen Protein [optional]; 2 tsp ground cinnamon; 1 tsp n nutmeg; 1 tsp ground ginger; 1 tsp teaspoon allspice; A good pinch of sea salt

Updated on April 24, 2026 • Time to read: 1 minute

By Laura Saunders

Gluten-free Pumpkin Pie

Laura Saunders

Cuisine

American

Author

Laura Saunders

Servings

8-10

Prep Time

20 minutes

Cook Time

80 minutes

With Thanksgiving just around the corner, we’ve put our own twist on a beloved classic. Our Gluten-Free Pumpkin Pie combines the cozy, spiced flavors of the season with a buttery, naturally gluten-free short crust infused with collagen for an extra boost for your gut, skin, and joints. The pumpkin filling is a great source of beta-carotene, supporting immune health and radiant skin. This dish is perfect for gathering loved ones around the table and celebrating this festive season.

Ingredients

GF Short-crust Pastry

340 g plain gluten free flour
2 tsp xanthan gum
2 large eggs
2 tsp ice cold water
220 g unsalted butter
4 tbsp Chief Creamy Vanilla Collagen Protein [optional but delicious]
Pinch of salt

Pumpkin Filling

425g pumpkin, roughly chopped
3 eggs
¼ cup pure maple syrup
¼ cup coconut sugar
¼ cup milk of choice
4 tbsp Chief Creamy Vanilla Collagen Protein [optional]
2 tsp ground cinnamon
1 tsp n nutmeg
1 tsp ground ginger
1 tsp teaspoon allspice
A good pinch of sea salt

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Directions

Pastry

In a large bowl, mix the gluten-free flour, xanthan gum, collagen protein (if using), and salt.
Rub in the chilled butter until the mixture resembles breadcrumbs.
Add eggs and ice-cold water, then gently bring the dough together. Avoid overmixing.
Wrap in cling film and chill for at least 30 minutes.

Pumpkin Filling

Preheat oven to 180°C (350°F).
Roast the pumpkin for 30 minus, or until golden brown and tender, cool and blend in a high-powered blender
In a bowl, whisk together eggs, maple syrup, coconut sugar, xanthum gum, milk, spices, collagen protein (if using), and salt.
Fold in the mashed pumpkin until combined.

Assembling the pie

Preheat oven to 180°C (350°F).
Roll out the chilled pastry between two sheets of baking paper and line a 23–25 cm pie tin. Trim edges and prick base with a fork.
Pour in the pumpkin filling and smooth the top.
Bake for 45–50 minutes, until the filling is set and a skewer comes out clean.
Add the pumpkin filling, and bake for another 40 minutes.
Allow to cool and top with homemade ice cream/cream, a drizzle of maple syrup and toasted pecans.
Add your favourite toppings, we love homemade whipped cream, and ice cream!

Recipe Video

1 comment

Jacqui Douglas on May 05, 2026

Looks yum but can it be made with Almond flour? Also what is that topping at the end, just cream with Collagen added? Thanks
———
Chief Nutrition replied:
Great question! We haven’t tested this recipe with almond flour yet, so we can’t guarantee the result. Almond flour behaves quite differently (it’s higher in fat and doesn’t have the same structure), so it doesn’t always swap 1:1 in recipes. That said, if you do try it, I’d love to hear how it turns out! Yes, the topping just cream with collagen added (you can use coconut cream or regular cream depending on preference). [image: :blush:]