I’ve attached a video for every recipe below from my favorite home cooks.

Craving something sweet but can’t have gluten? Don’t worry, you’re not alone. Many people are looking for tasty gluten-free desserts that don’t skimp on flavor. Gluten-free pie recipes let you enjoy flaky crusts and delicious fillings without the wheat.
You’ll find lots of options to satisfy your pie cravings. From fruity apple and berry pies to creamy pumpkin and chocolate versions, there’s a gluten-free pie for every taste. With a few simple swaps and tricks, you can make pies that are just as good as the traditional ones. Get ready to impress your friends and family with these yummy gluten-free treats!
Paleo Apple Pie
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut oil, chilled
- 1 egg
- 1/4 cup maple syrup
- 6 cups sliced apples
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 2 tbsp tapioca flour
Instructions:
Mix almond flour, coconut flour, and chilled coconut oil until crumbly.
Add egg and 2 tbsp maple syrup. Form into a ball and chill for 30 minutes.
Preheat oven to 350°F (175°C).
Toss sliced apples with cinnamon, nutmeg, lemon juice, tapioca flour, and remaining maple syrup.
Press 2/3 of the dough into a 9-inch pie dish. Add apple filling.
Roll out remaining dough and cut into strips for a lattice top.
Bake for 45-50 minutes until crust is golden and filling is bubbly.
Let cool before serving. Enjoy your delicious paleo apple pie!
Healthy Pumpkin Pie
Ingredients:
- 1 gluten-free pie crust
- 15 oz pumpkin puree
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond milk
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions:
Preheat your oven to 425°F (220°C).
Press the gluten-free crust into a 9-inch pie dish. Bake for 7 minutes, then set aside to cool.
In a large bowl, whisk together pumpkin puree, eggs, maple syrup, coconut sugar, vanilla, and spices.
Slowly mix in the almond milk until smooth and creamy.
Pour the filling into your prepared crust.
Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C).
Continue baking for about 45 minutes, or until a knife inserted near the center comes out clean.
Let the pie cool completely before serving. Enjoy your healthy, gluten-free pumpkin pie!
Strawberry Coconut Pie
Ingredients:
- 2 cups fresh strawberries
- 1 cup coconut cream
- 1/4 cup honey
- 2 tbsp coconut oil
- 2 tbsp lime juice
- 1 tsp lime zest
- 3 tbsp tapioca starch
- 1 pre-baked gluten-free pie crust
Instructions:
Wash and slice the strawberries. Set aside.
In a saucepan, whisk together coconut cream, honey, and coconut oil. Heat over medium until just warm.
Remove from heat and add lime juice and zest. Whisk in tapioca starch until smooth.
Pour the mixture into your pre-baked crust. Chill in the fridge for 2 hours.
Top the chilled pie with sliced strawberries. Arrange them in a pretty pattern if you like!
Serve your strawberry coconut pie cold and enjoy the creamy, fruity goodness!
Easy Blackberry Pie With Crumb Topping
Ingredients:
- 1 gluten-free pie crust
- 4 cups fresh blackberries
- 1/2 cup sugar
- 1/4 cup gluten-free flour
- 1 tablespoon lemon juice
For the crumb topping:
- 1/2 cup gluten-free oats
- 1/2 cup gluten-free flour
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C).
Mix blackberries, sugar, flour, and lemon juice in a bowl.
Pour the filling into your gluten-free pie crust.
Combine oats, flour, brown sugar, melted butter, and vanilla for the crumb topping.
Sprinkle the crumb mixture evenly over the blackberry filling.
Bake for 60-65 minutes until the topping is golden and the filling bubbles.
Let the pie cool before serving. Enjoy your delicious gluten-free blackberry crumble pie!
Lemon Meringue Pie
Ingredients:
For the crust:
- 1 3/4 cups gluten-free all-purpose flour
- 2 tbsp powdered sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk, beaten
- 2-4 tbsp cold water
For the filling:
- 3 egg yolks
- 1 1/3 cups sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 4 lemons, juiced and zested
For the meringue:
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
Instructions:
Mix flour, sugar, and salt. Cut in butter until crumbly.
Add egg yolk and water. Form into a ball and chill for 30 minutes.
Roll out dough and place in a 9-inch pie dish. Bake at 375°F for 15 minutes.
For filling, whisk egg yolks, sugar, and cornstarch in a saucepan.
Add water and lemon juice. Cook until thick, stirring constantly.
Pour filling into crust.
For meringue, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Spread meringue over filling, sealing edges to crust.
Bake at 350°F for 10-12 minutes until golden. Cool before serving.
Keto Cherry Pie
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol
- 1/2 cup cold butter
- 1 egg
- 1 tsp vanilla extract
- 2 cups sugar-free cherry pie filling
- 1/2 cup heavy cream
- 2 oz cream cheese
Instructions:
Mix almond flour, coconut flour, and erythritol in a bowl.
Cut in cold butter until crumbly. Add egg and vanilla, mix until dough forms.
Press 2/3 of dough into a greased 9-inch pie dish. Chill for 30 minutes.
Preheat oven to 350°F (175°C).
Pour cherry filling into crust. Crumble remaining dough on top.
Bake for 25-30 minutes until golden brown. Let cool completely.
Whip heavy cream and cream cheese until fluffy. Spread over cooled pie.
Chill for 2 hours before serving. Enjoy your keto-friendly cherry pie!
Paleo Vegan Banoffee Pie
Ingredients:
- 2 cups almond flour
- 1/2 cup shredded coconut
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 2 cans full-fat coconut milk, chilled overnight
- 1 cup pitted dates
- 1/2 cup cashews, soaked
- 3 ripe bananas
- 1/4 cup coconut sugar
Instructions:
Mix almond flour, coconut, cinnamon, coconut oil, and maple syrup. Press into a greased 9-inch tart pan.
Bake the crust at 350°F for 15 minutes. Let it cool.
Blend soaked dates and cashews until smooth. Spread over the cooled crust.
Scoop out the solid coconut cream from the chilled cans. Whip it with coconut sugar.
Slice bananas and layer them over the date mixture. Top with whipped coconut cream.
Chill your pie for at least 2 hours before serving. Enjoy your paleo vegan banoffee pie!
Gluten-Free and Vegan Peach Pie
Ingredients:
- 2 1/2 cups gluten-free flour blend
- 1/2 cup vegan butter, cold and cubed
- 1/4 cup ice water
- 1 tablespoon apple cider vinegar
- 6 cups fresh peaches, sliced
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
Instructions:
Mix flour and vegan butter until crumbly. Add water and vinegar, form into a dough.
Divide dough in half, chill for 30 minutes.
Combine peaches, sugar, cornstarch, lemon juice, and cinnamon in a bowl.
Roll out one dough half, place in a pie dish.
Pour peach mixture into the crust.
Roll out the second dough half, cover the pie. Cut slits for venting.
Bake at 425°F for 15 minutes, then at 375°F for 45 minutes.
Cool for 6-8 hours before slicing.
Old Fashioned Saskatoon Berry Pie
Ingredients:
- 4 cups Saskatoon berries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 pie crusts (gluten-free if needed)
- 1 egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon sugar (for sprinkling)
Instructions:
Mix berries, sugar, cornstarch, and lemon juice in a bowl. Let sit for 15 minutes.
Preheat oven to 425°F (220°C).
Line a pie dish with one crust. Pour in the berry mixture.
Cover with the second crust. Trim and crimp edges.
Mix egg and water. Brush over the top crust. Sprinkle with sugar.
Cut a few slits in the top crust for venting.
Bake for 15 minutes. Reduce heat to 350°F (175°C) and bake for 50-55 minutes more.
Let cool before serving.
Vegan Blueberry Pie
Ingredients:
- 2 1/2 cups all-purpose gluten-free flour
- 1 cup vegan butter, cold and cubed
- 1/4 cup ice water
- 4 cups fresh blueberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions:
Mix flour and vegan butter until crumbly. Add ice water and form into a dough. Chill for 30 minutes.
Roll out 2/3 of the dough and line a 9-inch pie dish. Chill again.
Mix blueberries, sugar, cornstarch, lemon juice, and zest in a bowl.
Pour filling into the crust. Roll out remaining dough and cut into strips for lattice top.
Weave strips over the filling to create a lattice pattern.
Bake at 375°F (190°C) for 45-50 minutes until golden and bubbly.
Let cool before serving. Enjoy your homemade vegan blueberry pie!
Chocolate Pecan Pie
Ingredients:
- 1 gluten-free pie crust
- 3 eggs
- 1 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecans, chopped
- 1/2 cup chocolate chips
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, whisk together eggs, maple syrup, brown sugar, melted butter, vanilla, and salt.
Spread chopped pecans and chocolate chips in the bottom of your pie crust.
Pour the egg mixture over the nuts and chocolate.
Bake for 40-45 minutes, until the filling is set and the top is golden brown.
Let the pie cool on a wire rack before serving.
Semi-Frozen Key Lime Pie
Ingredients:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 14 oz can sweetened condensed milk
- 1/2 cup key lime juice
- 1 cup heavy whipping cream
Instructions:
Mix graham cracker crumbs, butter, and sugar. Press into a 9-inch pie dish.
Whisk condensed milk and lime juice in a bowl.
Whip cream until stiff peaks form. Fold into lime mixture.
Pour filling into crust. Freeze for 4 hours.
Take out 15 minutes before serving. Slice and enjoy your cool, tangy treat!
Gluten-Free Strawberry Rhubarb Pie
Ingredients:
- 1 gluten-free pie crust
- 2 cups sliced rhubarb
- 2 cups sliced strawberries
- 3/4 cup sugar
- 3 tablespoons gluten-free flour blend
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 orange
Instructions:
Preheat your oven to 400°F (200°C).
Mix the rhubarb and strawberries in a large bowl.
In a separate bowl, whisk together the sugar and gluten-free flour.
Pour the melted butter over the fruit. Add the sugar mixture, vanilla, and orange zest.
Gently toss everything together and let it sit for 20 minutes.
Roll out your gluten-free pie crust and place it in a 9-inch pie dish.
Pour the filling into the crust.
Bake for 25 minutes at 400°F, then lower the temperature to 375°F (190°C).
Continue baking for another 30-35 minutes until the crust is golden and the filling is bubbly.
Let the pie cool before serving. Enjoy your homemade gluten-free treat!
Apple Cranberry Vegan Hand Pies
Ingredients:
- 2 cups gluten-free flour blend
- 1/2 cup vegan butter, cold and cubed
- 1/4 cup cold water
- 2 cups diced apples
- 1/2 cup fresh cranberries
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
Instructions:
Mix flour and vegan butter until crumbly. Add cold water and form into a dough. Chill for 1 hour.
Combine apples, cranberries, maple syrup, spices, and cornstarch in a saucepan. Cook until tender and thickened.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll out dough to 1/8 inch thick. Cut into circles.
Place filling on one half of each circle. Fold over and seal edges.
Bake for 20-25 minutes until golden brown.
Rustic Veggie Pie
Ingredients:
- 1 1/2 cups gluten-free flour blend
- 1/2 cup cold vegan butter
- 3-4 tbsp ice water
- 2 cups mixed vegetables (carrots, peas, corn, potatoes)
- 1/2 cup vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Mix flour and vegan butter until crumbly. Add ice water and form a dough. Chill for 30 minutes.
Preheat oven to 375°F (190°C).
Roll out dough and place in a pie dish.
Cook veggies in broth with thyme, salt, and pepper until tender.
Pour veggie mixture into crust. Fold edges over filling.
Bake for 35-40 minutes until crust is golden.
Let cool for 10 minutes before serving. Enjoy your rustic veggie pie!
Gluten-Free Peanut Butter Pie
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions:
Mix almond flour and melted butter. Press into a 9-inch pie dish. Chill for 30 minutes.
Beat peanut butter and cream cheese until smooth. Add powdered sugar and mix well.
In a separate bowl, whip cream and vanilla until stiff peaks form.
Fold whipped cream into peanut butter mixture.
Pour filling into chilled crust. Refrigerate for at least 4 hours.
Serve chilled and enjoy your delicious gluten-free peanut butter pie!
Gluten-Free Key Lime Pie
Ingredients:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/3 cup melted butter
- 3 tablespoons granulated sugar
- 4 egg yolks
- 2 cans sweetened condensed milk
- 1/2 cup key lime juice
- 1 teaspoon vanilla extract
- Zest of 1 lime
Instructions:
Preheat your oven to 350°F (177°C).
Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish.
Bake the crust for 10 minutes, then let it cool.
Whisk egg yolks in a bowl. Add condensed milk and vanilla, mixing well.
Stir in key lime juice and zest until smooth.
Pour filling into the cooled crust.
Bake for 15-18 minutes until set but slightly jiggly.
Cool completely, then chill in the fridge for at least 3 hours before serving.
Gluten-Free Pecan Pie
Ingredients:
- 1 gluten-free pie crust
- 3 eggs
- 1 cup corn syrup
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions:
Preheat your oven to 350°F (175°C).
Mix eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a bowl.
Stir in 1 cup of pecans.
Pour the mixture into your prepared gluten-free pie crust.
Arrange the remaining pecans on top.
Bake for 50-60 minutes until the filling is set.
Let the pie cool before serving.
Sweet Potato Pie
Ingredients:
- 2 cups mashed sweet potatoes
- 2 eggs
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 gluten-free pie crust
Instructions:
Preheat your oven to 400°F (200°C).
Mix mashed sweet potatoes, eggs, milk, maple syrup, spices, vanilla, and salt in a bowl.
Pour the mixture into your gluten-free pie crust.
Cover the crust edges with foil to prevent burning.
Bake for 45-50 minutes until the filling is set.
Let the pie cool before serving. Enjoy your homemade gluten-free sweet potato pie!
Chocolate Cream Pie
You’ll need:
- 1 gluten-free pie crust
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups milk
- 3 egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
Whisk sugar, cocoa, cornstarch, and salt in a saucepan. Add milk and egg yolks, whisking until smooth. Cook over medium heat, stirring constantly until thickened.
Remove from heat. Stir in butter and vanilla. Pour into cooled crust. Chill for 2 hours.
Top with whipped cream before serving. Enjoy your creamy, gluten-free chocolate pie!
Sugar Cream Pie
You’ll need:
- 1 gluten-free pie crust
- 1 cup sugar
- 1/3 cup cornstarch
- 2 cups heavy cream
- 1/2 cup butter, cubed
- 1 tsp vanilla extract
- Pinch of salt
- Nutmeg (optional)
How to make it:
Preheat your oven to 375°F.
Mix sugar and cornstarch in a saucepan.
Add cream and whisk until smooth.
Cook over medium heat, stirring constantly until it boils and thickens.
Remove from heat and add butter, vanilla, and salt.
Pour into your gluten-free crust.
Sprinkle with nutmeg if you like.
Bake for 25-30 minutes until the filling is set but still jiggly.
Let it cool before serving. Enjoy your creamy treat!
Chocolate Chess Pie
Ingredients:
- 1 9-inch gluten-free pie crust (unbaked)
- 1 1/2 cups sugar
- 3 tablespoons cocoa powder
- 2 tablespoons gluten-free flour or cornstarch
- 1/2 cup evaporated milk
- 1/2 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Preheat your oven to 350°F (175°C).
Mix sugar, cocoa powder, and gluten-free flour in a bowl.
Add evaporated milk, melted butter, eggs, vanilla, and salt. Blend well.
Pour the mixture into your unbaked gluten-free pie crust.
Bake for 45-50 minutes until the filling is set but still slightly jiggly.
Let the pie cool completely before slicing.
Gluten-Free Mixed Berry Pie
Ingredients:
- 1 gluten-free pie crust
- 4 cups mixed berries (strawberries, blueberries, blackberries)
- 1/2 cup sugar
- 3 tablespoons cornstarch or tapioca starch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions:
Preheat your oven to 375°F (190°C).
Mix berries, sugar, starch, lemon juice, and salt in a bowl.
Pour the berry mixture into your gluten-free pie crust.
Bake for 45-50 minutes until the filling bubbles and crust is golden.
Let cool before serving. Enjoy your delicious gluten-free mixed berry pie!
Broccoli Cheddar Quiche
Ingredients:
- 1 gluten-free pie crust
- 4 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 cups chopped broccoli florets
- 1/4 cup diced onion
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
Instructions:
Preheat your oven to 375°F (190°C).
Steam the broccoli for 3-4 minutes until tender-crisp. Set aside to cool.
In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Spread the broccoli, onion, and cheese evenly in the pie crust.
Pour the egg mixture over the vegetables and cheese.
Bake for 35-40 minutes until the center is set and the top is golden brown.
Let the quiche cool for 10 minutes before slicing and serving.