This is our Easy Gluten Free Pumpkin Pie Recipe. Pumpkin pie season is here and while I’m not one, many folks simply can’t tolerate gluten or wheat in their diets. My regular pumpkin pie recipe includes a heaping tablespoon of flour in it, so I wanted to create a gluten free pumpkin pie recipe that everyone could enjoy. My daughter has Celiac Disease and it is a very serious condition. Thankfully there are many, many gluten-free alternatives today. Gluten free is definitely mainstream.
This Simple Gluten Free Pumpkin Pie Recipe is not only lovely to look at – it tastes amazing. Very rich and creamy, and made with my gluten free pie crust recipe, it’s the bomb!
The original recipe came from a label off a can of Eagle Brand Condensed Milk, and I’ve tweaked it a bit just for you .
one 9″ gluten free pie crust – unbaked
one 14 oz/398ml pumpkin (unsweetened)
1 can Sweetened Condensed Milk
1 tsp cinnamon
one-half tsp ginger
1/2 tsp nutmeg
Garnish: whipped cream and pecan halves
Preheat the oven to 425F/220C
In a large bowl combine the filling ingredients and mix well. I use a small hand held mixer, but be careful. Pumpkin pie filling will spray all over the place!
Next pour the filling into the gluten-free pie crust shell. You can make your own – using gluten free flours or buy one frozen and already prepared. There are some quality prepared pie crusts in grocery stores now!
Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 35-40 minutes or until a toothpick or knife comes out clean. Be sure not to overcook as the filling will ‘crack’ around the edges.
Finally, cool and garnish with whipped cream and pecan halves.
This simple gluten free pumpkin pie recipe makes a beautiful dessert, safe for those who suffer from celiac disease or just can’t tolerate gluten in their diets. Yay!!!
Make sure you place any leftovers in the refrigerator. I find pumpkin pie will keep about a week, if kept cold.