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Gluten Free Pumpkin Pie
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!
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Cooling Time
2
hours
hrs
Total Time
3
hours
hrs
25
minutes
mins
Ingredients
1x
2x
3x
▢
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
Instructions
▢
Preheat oven to 425F
▢
Beat the eggs in a large bowl or mixer
▢
Mix in the brown sugar, salt, spices (cinnamon, ground ginger, nutmeg).
▢
Mix in pumpkin puree
▢
Stir in evaporated milk and beat until everything is mixed and smooth
▢
Pour the filling into an uncooked chilled or frozen pie shell
▢
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
Helpful Kitchen Equipment
1
9 Inch Stoneware Pie Pan
Recipe Tips & 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