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Gluten Free Pumpkin Pie
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5 from 4 votes

Gluten Free Pumpkin Pie

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!
Prep Time15 mins
Cook Time1 hr 10 mins
Cooling Time2 hrs
Total Time3 hrs 25 mins
Course: Dessert
Servings: 8 slices
Author: Gluten Free Journey


  • 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


  • 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


  • 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