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Gluten Free Pumpkin Pie Recipe

Gluten Free Pumpkin Pie

5 from 30 votes
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Prep 15 minutes
Cook 1 hour 10 minutes
Cooling Time 2 hours
Total 3 hours 25 minutes
Don't wait for Thanksgiving and Christmas, enjoy a delicious slice of pumpkin pie whenever! Enjoy gluten free pumpkin pie year round with this delicious, easy to make gluten free recipe - yes, it is frozen pie shell friendly!
Servings 8 slices
Course Dessert

Ingredients

  • 2 large eggs
  • 1 cup dark brown sugar packed
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 15 ounce pumpkin purée can
  • 1 12 ounce evaporated milk can
  • 1 gluten free pie crust chilled or frozen

Equipment

Instructions

  1. Preheat oven to 425F
  2. Beat the eggs in a large bowl or mixer
  3. Mix in the brown sugar, salt, spices (cinnamon, ground ginger, nutmeg).
  4. Mix in pumpkin puree
  5. Stir in evaporated milk and beat until everything is mixed and smooth
    Gluten Free Pumpkin Pie Filling
  6. Pour the filling into an uncooked chilled or frozen pie shell
  7. Bake at a high temperature of 425°F for 15 minutes
  8. After 15 minutes, lower temperature to 350F
  9. Continue baking for an additional 45 to 55 minutes
  10. Pie is done when a knife tip inserted in the center comes out wet but relatively clean (minimal wiggle)
  11. Cool on a wire rack for 2 hours minimum
  12. Serve with whipped cream

Nutrition Details

Calories -307.42kcal

Recipe Video

Recipe Notes

  • Substitute canned pumpkin puree with 2 cups sugar pumpkin pulp purée or puréed cooked butternut squash
  • Avoid over browning pie crust edges with foil or a pie protector

Tried this gluten free recipe?

Let us know how it was!