Gluten Free Pumpkin Pie Recipe | An Adaptation of the Classic!

When I realized that the only gluten in my family’s classic pumpkin pie recipe was in the crust, my husband pretty much jumped for joy.  Since he’s got celiac, there are a lot of things that he has had to give up, especially during big family meals like Thanksgiving.  So with one switcheroo, he got his favorite: pumpkin pie.  You can easily make this recipe with your family’s favorite crust recipe, of course!  The pie filling is wonderful, but I want to share a few things I learned when adapting our family’s recipe.

Gluten Free Pumpkin Pie Recipe at

First of all, if you’re trying to make your pie gluten free, be sure to get pure pumpkin.  Either use a pie pumkin from the produce section, or pure canned pumpkin (not canned pumpkin pie filling, which is pre-seasoned and may not be gluten free).  All the sweetened condensed milk brands I checked were also gluten free, but do check the ingredients list to be safe!

Gluten Free Pumpkin Pie Recipe at

We opted for a gluten free pre-made crust.  If you can’t find one at your local store, there are lots of recipes to check out out there, or you can use gluten-free grahams to make a graham cracker crust – because, like I mentioned – it’s the crust option that is problematic if you’re serving a guest with a gluten allergy.  Or just skip the crust, pour the pilling into an empty pie pan and you have a SUPER easy dessert.

Gluten Free Pumpkin Pie Recipe at

So, all that said, let me share my recipe with you today!

Gluten-Free Classic Pumpkin Pie
Prep time:
Cook time:
Total time:
  • One can of pure pumpkin (15 oz.)
  • One can of sweetened condensed milk (14 oz.)
  • 2 large eggs
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • Optional: pinch (1/8 tsp.) ground cardamom
  • Your favorite crust recipe in a 9-inch pie pan (gluten free or otherwise)
  1. Preheat oven to 450. Mix together all ingredients until smooth, and pour the filling into the pie crust.
  2. Bake for 15 minutes, then reduce the heat on your oven to 350. Continue to bake for 35-45 minutes. You can test for doneness when a toothpick inserted about an inch away from the crust comes out clean.
  3. Cool the pie fully, and serve with real whipped cream (or your favorite garnish).

You may have noticed the pinch of cardamom I add.  It’s a spice I love and keep in my cupboard, but a little goes a long way!  It’s also rather pricey, as far as most spices go, so if you don’t have it already, you can get away with NOT buying it just for a pinch of it, and you’ll still have a fantastic pie.

Gluten Free Pumpkin Pie Recipe at

Thanks for joining me for today’s one-hour gluten free pumpkin pie recipe!

Adrianne Surian


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