Most pie fillings are gluten-free, but due to the unique characteristics of wheat gluten it's difficult to replace it with a wheat-free version and keep the same characteristics. But that doesn't mean it can't be done. There is no reason everyone can't Go Pie!
Most recipes can be made gluten-free just by changing the crust:
The easiest way to make any pie gluten-free is to use a basic pie crust recipe, but substitute rice flour for regular flour, but it’s a little gritty.
For gluten-free graham cracker crust alternative, replace graham crackers with gluten-free rolled oats.
Cashew Creme topping (gluten-free) 
1 1/2 cups cashews: grind in blender
1 cup water: add to cashew mix, and blend until creamy
1 cup oil: add in a very slow stream, with blender running
1/4 cup maple syrup or honey: add
1/2 tsp vanilla or almond extract (gluten-free brand): add
Grind cashews in blender.
Pour in water and blend until creamy.
Add oil in a slow stream, with blender running.
Add syrup and extract, blend.
Dairy-Free Gluten-Free Pumpkin Pie
2 cups pumpkin purée
2 eggs
1/3 cup maple syrup, honey, or rice syrup
Pinch of salt
1 1/2 tsp pumpkin pie spice
1 (14-ounce) package silken tofu
1 Basic 9” (Gluten-Free) Pie Crust (unbaked)
Preheat oven to 425 degrees.
Mix pumpkin, eggs, maple syrup, salt, pumpkin pie spice and tofu until smooth.
Pour pumpkin mixture into unbaked pie shell and bake for 15 minutes.
Reduce temperature to 350 degrees and bake an additional 45 minutes, or until set.
Gluten-Free Lemon Chiffon Pie
1 tbsp gelatin dissolved in 1/4 cup water
4 egg yolks
1/2 cup honey
Rind of 2 lemons (grated)
1/2 cup lemon juice
1/2 tsp salt
1 Basic 9” (Gluten-Free) Pie Crust
Blind Bake pie crust
Whisk yolks until pale yellow and mix in other ingredients.
Cook over low heat or in top of a double boiler until thickened. Let cool.
Beat 4 egg whites until stiff and fold into yolk mixture.
Pour into a pie plate and chill until set. Pour into pie plate or custard dishes.
Gluten-Free Chocolate Silk Pie
6 tbsp sugar
1/4 cup plus l tbsp of cornstarch
8 large egg yolks
l quart of whole or 2% milk
8 ounces semisweet chocolate chopped
4 tbsp unsalted butter, cut into small pieces
1 Basic 9” (Gluten-Free) Pie Crust
1 1/2 cups heavy whipping cream, chilled
2 tbsp confectioners sugar
l tsp vanilla
Chocolate shavings for garnish
Blind Bake pie crust.
Whisk sugar and cornstarch together in bowl.
Add the egg yolks and whisk or beat on high speed until thick and pale.
Put the l quart of milk in a saucepan and bring to a boil, whisking often over medium heat.
Whisk 1/3 of the hot milk into the egg yolk mixture then add this to the rest of the milk.
Remove from heat and add the chocolate and butter.
Whisk until it is melted and smooth.
Pour into the baked pie shell.
Cover carefully and refrigerate at least 2 hours or overnight.
Two to three hours before serving, whip cream, sugar and vanilla to stiff peaks. Smooth over the pudding and scatter with chocolate shavings.
The hurdle in making pie gluten-free is the crust. The easiest way to handle this is to swap out the flour in a basic crust with rice flour.