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!