The single most requested dessert at every holiday table. Now ours offers Gluten Free Pumpkin Pie with this holiday must have recipe.
Come October, you are likely going to find pumpkin everything, but we can never resist enjoying a classic slice of pie at Thanksgiving, Christmas, birthdays, Tuesday, we are always down for gluten free pie!
Try This Easy Gluten Free Pumpkin Pie Filling Recipe
Gluten Free Pumpkin Pie
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 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
Nutrition Details
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!This recipe is bursting with flavour and this pumpkin pie recipe our favourite. It’s rich, smooth, and tastes incredible on our homemade gluten free pie crust and served with homemade whipped cream.
Searching for a pie crust recipe? Try out our easy to make gluten free pie crust recipe! We also love to cheat with many of our pie recipes and turn to gluten free frozen pie shells when we are short on time.
Does Pillsbury make gluten-free pie crusts?
Within Canada, there is not presently a Pillsbury Gluten Free Pie Crust available. A great option instead is Kinnikinnick Gluten Free Pie Crust, which comes in a frozen two pack. Thanksgiving & Christmas will thank you!
Using a pre-made pie shell, this was the easiest and most delicious pie I’ve had! Freezers really well too.
Pretty delicious! This was an incredibly wonderful pumpkin pie. Many thanks for supplying this recipe!
Amazing! Its a really awesome pie, I have got a lot of great remarks over the holidays. Will be making again and again!
Perfect piece of pie, this web site is really cool with superb recipes, thank you!
The perfect pumpkin pie. Classic and delicious. And so easy gluten free.
Everyone loves this recipe! I make it every year with a homemade butter crust recipe. Love it!
In Australia pumpkin pie is pretty much non existent since it is an American thing.
Always been curious to try it, so i did a bit of research and decided to do your recipe because it seemed to be the best. The pumpkin pie along with your gluten free pie crust recipe was delicious! very rich in flavour and the texture was nice, definitely good with your whipped cream. Had to use homemade pumpkin puree since we don’t have canned pumpkin here. It still turned out amazing. Will introduce this recipe to the family at Christmas!
In Australia pumpkin pie is pretty much non existent since its an American thing.
Always been curious to try it, so i did a bit of research and decided to do your recipe because it seemed to be the best. The pumpkin pie along with your pie crust recipe was delicious! very rich in flavour and the texture was nice, definitely good with whipped cream. Had to use homemade pumpkin puree since we don’t have canned pumpkin here. It still turned out amazing. Will introduce this recipe to the family at Christmas!
Great recipe! It always comes out great!
I made this pie tonight with pumpkin I canned a couple of summers ago. I really like it.
Worked out perfect for our holiday dessert!
I am brand new to baking and this was easy, fun, fast, and absolutely delicious! I ended up making six pies for work, friends, and family. Many people were praising how good this pie was and that it was the BEST pumpkin pie they have ever had. I will definitely be saving this recipe and be making more pies in the future
Made the recipe yesturday. Has just the right amount of sweetness. Spices are well balanced. Increased quantities for deep dish pie, added a little vanilla – just because I like it.
This was so delicious!!!! Great recipe! I can’t wait to try your others!
This came out perfect. I used premade crust from Aldi in a ceramic pie baking plate, followed exactly then baked for 44 min when I lowered the temp to 350°.
Turned out great, everyone loved it! It was my first time making a pumpkin pie and I was so pleased.
Made this for thanksgiving and was thoroughly enjoyed!
This was delicious, my picky husband could not stop eating this, thank you so much for sharing this recipe!
Made this for Thanksgiving and everyone said it was the best they’ve ever had!
I am a pumpkin pie snob. I made this crustless for my sister with celiac the night before Thanksgiving. It smelled so good and I just had to taste it! Then we ate half of it. And I finished it off for breakfast the next morning. Haha! I made a second one, crustless again because it was so darn good, and she loved it too! Make this recipe!!!
This is my 2nd time using this recipe for pumpkin pie and both times they turned out beautifully and super tasty, I love your recipe and so easy to follow 10/10!!!
This pumpkin pie is perfect. Terrific balance of spices and a nice creamy texture. Pumpkin flavor shines through. Another well thought out and perfected gluten free recipe. Thank you!
Made this twice using a store bought deep dish crust. Good, firm pie, done crust.
This recipe worked great and came out just like you’d expect a pumpkin pie to taste like. I did end up using canned pumpkin puree (a 16 oz can worked perfectly) because they’re not in season right now but I do want to give it another shot with fresh pumpkin.
Clear directions, fast prep, and great turn out!
It is yummy and I recommend it to you all. It was my first gluten free pumpkin pie and I love the result!
Everyone always tells me my pumpkin pies taste the best and it’s because I still use this recipe!
It was easy to make and even easier to eat!
This is a classic Thanksgiving and Christmas tradition for me. It’s always so good, although I admit to adding a bit more cinnamon and some nutmeg. I always judge the mixture by the aroma it gives off in the mixing bowl.
Made this today as a test for making one on Thanksgiving, it was delicious and came out great!