Gluten Free Pumpkin Pie Recipe
A rich, silky custard filling spiced with cinnamon, ginger, and nutmeg, baked in a tender gluten free crust. This easy gluten free pumpkin pie requires just 15 minutes of hands-on prep time and works beautifully with homemade or store-bought frozen crusts.
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Servings: 8 slices
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
- Preheat oven to 425F
- Beat the eggs in a large bowl or mixer2 large eggs
- Mix in the brown sugar, salt, spices (cinnamon, ground ginger, nutmeg).1 cup dark brown sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- Mix in pumpkin puree1 15 ounce pumpkin purée
- Stir in evaporated milk and beat until everything is mixed and smooth1 12 ounce evaporated milk
- Pour the filling into an uncooked chilled or frozen pie shell1 gluten free pie crust
- Bake at a high temperature of 425°F for 15 minutes
- After 15 minutes, lower temperature to 350F
- Continue baking for an additional 45 to 55 minutes
- Pie is done when a knife tip inserted in the center comes out wet but relatively clean (minimal wiggle)
- Cool on a wire rack for 2 hours minimum
- Serve with whipped cream
Recipe Video
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
Nutrition
Calories: 307.42kcal