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Created for Celiacs, by a Celiac

Gluten Free Pumpkin Pie {Holiday Must Have} | Easy Pie Filling Recipe

The single most requested dessert at every holiday table, pumpkin pie. Now ours offers Gluten Free Pumpkin Pie. Come October, you are likely going to find pumpkin everything, but we can never resist enjoying a classic slice of pumpkin pie. Thanksgiving, Christmas, birthdays, Tuesday, we are always down for gluten free pumpkin pie!
Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Gluten Free Journey
You don't need to wait for Thanksgiving and Christmas to enjoy a delicious slice of pumpkin pie ever again. Enjoy it year round with this delicious, easy to make gluten free pumpkin pie recipe - frozen pie shell friendly!
5 from 4 votes
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 3 hrs 25 mins
Course Dessert
Servings 8 slices

Ingredients
  

  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup dark brown sugar (packed)
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 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, white sugar, salt, spices (cinnamon, ground ginger, nutmeg, ground cloves, cardamom) and lemon zest.
  • Mix in pumpkin puree
  • Stir in evaporated milk and beat until everything is mixed and smooth
    Gluten Free Pumpkin Pie Filling
  • 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

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
Gluten Free Pumpkin Pie

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4 Responses

  1. 5 stars
    Using a pre-made pie shell, this was the easiest and most delicious pie I’ve had! Freezers really well too.

  2. 5 stars
    Amazing! Its a really awesome pie, I have got a lot of great remarks over the holidays. Will be making again and again!

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