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.
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!
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.
So, all that said, let me share my recipe with you today!
- 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)
- Preheat oven to 450. Mix together all ingredients until smooth, and pour the filling into the pie crust.
- 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.
- 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.
Thanks for joining me for today’s one-hour gluten free pumpkin pie recipe!
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It is commendable that you readily shared this recipe with others; the dish appears exquisite, and I find it enjoyable.
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This post has been incredibly helpful to me with all the valuable information it provides. I always enjoy reading well-written content, and yours definitely delivers.
The result of this dish made according to your recipe was beyond my expectation! This cooking experience made me feel very successful. Thank you for sharing!
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Thank you for sharing! Your article is not only useful but also inspiring. I’ve learned a lot and can’t wait to apply this knowledge to my life.
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This one looks really good! I will definitely try to make it soon. I hope my family will like it!
thanks
I’m confident my family will adore this; excited to give it a try!
Excited to try this out; I’m sure my family will adore it.
This post is very helpful to me because it has a lot of information. I always like to read posts with good content, and I found that in your post.
Your recipe transformed my mealtime into a gourmet experience. Much gratitude for sharing your culinary expertise.
This pumpkin pie recipe looks delicious! Got to try and make it at home for the holiday.
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It’s a great recipe you can try when pumpkin comes out.
It’s very happy for me to be gluten-free. I’m so glad I found a new recipe for myself.
amazing recipe. thanks. I will follow your blog.
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i like it
nice post
looking good
Can’t wait to make this. My family will love this.
This looks super yummy!! Love pumpkin pie :)
Awesome! I was just looking for a recipe because my brother is gluten free due to Lyme Disease. Thank you!