Is There Gluten in Pumpkin Pie Filling? A Complete Guide to Canned and Homemade

November 30, 2025 •

4 min read

While pure pumpkin puree is naturally gluten-free, many pre-made, store-bought pumpkin pie fillings contain added ingredients like modified food starch that may contain wheat, introducing hidden gluten. Understanding the critical difference is key to ensuring your holiday dessert is safe for those with celiac disease or gluten sensitivity.

Quick Summary

Pure pumpkin is naturally gluten-free, but canned pumpkin pie filling can contain gluten from added thickeners. The pie crust is the most common source of gluten in a pumpkin pie. Always read ingredient labels carefully and look for certified gluten-free products to prevent cross-contamination. Homemade filling is the safest option.

Key Points

Check Labels: Don't confuse pure pumpkin puree (naturally gluten-free) with pre-made pumpkin pie filling, which often contains gluten-based additives.
Primary Gluten Source: The pie crust is the most common culprit for gluten, so a certified gluten-free crust is essential.
Homemade is Safest: Creating your own filling from 100% pure pumpkin and other naturally gluten-free ingredients eliminates the risk of hidden gluten.
Watch for Thickeners: Store-bought fillings may use thickeners like modified food starch that can contain wheat. Stick to safe alternatives like cornstarch or tapioca flour for homemade recipes.
Prevent Cross-Contamination: Always use clean utensils and bakeware when preparing a gluten-free pie to avoid any cross-contamination with wheat products.
Seek Certification: Look for the certified gluten-free symbol on products for the highest level of safety and assurance.

The Core Difference: Pure Pumpkin Puree vs. Pie Filling

Many people mistakenly assume that all canned pumpkin products are the same, but the distinction is crucial for a gluten-free diet. The confusion arises because grocery stores often stock two similar-looking products side-by-side: 100% pure pumpkin puree and pumpkin pie mix (or filling).

100% Pure Pumpkin Puree: This product contains only one ingredient: cooked and mashed pumpkin (or often, a type of winter squash). It is naturally gluten-free and does not contain any added sweeteners, spices, or thickeners. Brands like Libby's often label their pure pumpkin as naturally gluten-free.
Pumpkin Pie Filling/Mix: This is a pre-mixed product designed for convenience. It contains not only pumpkin but also a blend of sugars, spices (like cinnamon, ginger, nutmeg, and cloves), and crucially, thickeners. These thickeners are where gluten can hide. A manufacturer might use a wheat-based modified food starch to achieve the desired custard-like consistency, posing a risk for those with gluten sensitivities.

Why You Must Always Read the Label

For individuals with celiac disease or a serious gluten intolerance, simply grabbing a can labeled "pumpkin" can be a serious mistake. The label is your most important tool. You should look for:

Ingredient List: Scan for any mention of wheat, barley, or rye. Be vigilant for less obvious gluten-containing ingredients such as "modified food starch" or "hydrolyzed wheat protein".
Allergen Statement: Many products list common allergens in a clear section, often after the ingredient list, stating things like "Contains: Wheat." This is an easy flag.
Certified Gluten-Free Symbol: The most reliable indicator is a certification mark from an organization like the Gluten-Free Certification Organization (GFCO). This symbol signifies that the product has been tested to contain less than 20 ppm of gluten and is produced in a safe environment.

The Unseen Culprit: The Pie Crust

Even if you use a safe, certified gluten-free pumpkin pie filling, the most common source of gluten in a traditional pumpkin pie is the crust. Standard pie crusts are made with all-purpose wheat flour, which contains gluten. To make a complete gluten-free pumpkin pie, you must use a dedicated gluten-free crust. Fortunately, there are many excellent options available today.

Store-Bought Gluten-Free Crusts: Most grocery stores now carry pre-made, certified gluten-free pie crusts in the freezer section. These offer a convenient and reliable option.
Homemade Gluten-Free Crusts: For those who prefer baking from scratch, a variety of gluten-free flour blends and ingredients can be used. Many recipes rely on specialized gluten-free flour blends, often containing xanthan gum to provide the necessary structure. Some recipes even use non-traditional crusts based on nuts or gluten-free cookies, like gingersnaps.

Making Your Own Safe Pumpkin Pie Filling

For ultimate peace of mind and flavor control, making your pumpkin pie filling from scratch is the best option. It’s a straightforward process that allows you to ensure every ingredient is safe. A typical homemade filling combines a few simple, naturally gluten-free ingredients:

Pumpkin Puree: Use 100% pure canned pumpkin puree (not pie filling) or homemade puree from pie pumpkins.
Eggs: Act as a binder and are naturally gluten-free.
Sweeteners: Options like granulated sugar, brown sugar, or maple syrup are all gluten-free.
Dairy: Evaporated milk, heavy cream, or full-fat coconut milk for a dairy-free version, are all safe options.
Spices: A blend of cinnamon, ginger, nutmeg, and cloves, which are all naturally gluten-free.
Thickeners: If you need an extra thickener, safe choices include cornstarch, tapioca starch, or arrowroot powder. A small amount is usually all that is needed to ensure a perfect set.

Comparison: Homemade vs. Store-Bought Filling

To make an informed decision, here is a comparison of the key aspects of using homemade versus store-bought pumpkin pie filling.


Feature	Homemade Pumpkin Pie Filling	Store-Bought Pumpkin Pie Filling
Gluten Control	100% Gluten-Free when you use certified gluten-free ingredients.	Potentially contains gluten. Requires careful label checking for modified food starch or other additives.
Ingredients	Whole, natural ingredients with no preservatives. Complete control over sourcing.	May contain preservatives, excess sugar, or ingredients with a risk of cross-contamination.
Flavor	Customizable flavor. Adjust spices and sweetness to your preference.	Flavor is predetermined by the manufacturer and may be too sweet or not spicy enough.
Preparation	Requires more time to measure and mix ingredients.	Quick and convenient, just open the can and pour into the crust.
Cost	Generally more cost-effective as pure pumpkin and spices are cheaper.	Often more expensive due to the added convenience.
Texture	Can be adjusted with different thickeners for a smooth, creamy texture.	Texture is consistent but may not be ideal for all tastes.

Conclusion: Your Safest Bet

For anyone with a gluten intolerance or celiac disease, the answer to "Is there gluten in pumpkin pie filling?" is a resounding "it depends." While pure pumpkin puree is a safe bet, the convenient pre-mixed filling carries a significant risk of hidden gluten. The safest approach is to use 100% pure pumpkin puree combined with other naturally gluten-free ingredients for your filling. The biggest hazard is often the pie crust, so ensure you are using a certified gluten-free crust or making one from scratch with dedicated gluten-free ingredients. By following these steps and always being a meticulous label reader, you can confidently enjoy a delicious and worry-free pumpkin pie. For a more detailed guide on various thickeners for your homemade filling, see King Arthur Baking's excellent article on the topic: How to thicken fruit pies.

Frequently Asked Questions

Yes, 100% pure canned pumpkin puree is naturally gluten-free. It contains only cooked and mashed pumpkin and no other additives. Always double-check the label to ensure you have the 'pure' version and not the pre-mixed 'pie filling'.

Look at the can's label. Canned pumpkin puree will be labeled as '100% pure pumpkin' or 'solid pack pumpkin' and list only pumpkin as an ingredient. Pumpkin pie filling will be labeled as 'pumpkin pie mix' or 'pumpkin pie filling' and list other ingredients like sugar and spices.

Look for gluten-containing thickeners like 'modified food starch' that can be derived from wheat. Always read the full ingredient list and the allergen statement for any mention of wheat, barley, or rye.

The pie crust is the most common and highest-risk source of gluten. Traditional crusts are made with wheat flour. For a gluten-free pie, you must use a dedicated gluten-free crust or a crust made from naturally gluten-free ingredients.

Excellent gluten-free thickener options include cornstarch, tapioca starch, or arrowroot powder. A small amount is typically added to the filling mixture to help it set properly during baking.

Pumpkin pie spice is a blend of spices like cinnamon, ginger, nutmeg, and cloves, which are all naturally gluten-free. However, to be certain, always check the label for any added ingredients or for a certified gluten-free symbol to avoid cross-contamination issues.

Yes. Vegan pumpkin pie filling can be made by using canned full-fat coconut milk or a cashew-based cream instead of dairy and eggs. Use a gluten-free thickener like cornstarch or arrowroot to help it set, along with a gluten-free crust.