The holidays are fast approaching and that means food. So. Much. Food. There’s so many family get togethers which means that you need to bring something to each event. May I suggest this delicious gluten free pumpkin pie?
I know, I know, “but Angel, no one who isn’t gluten free wants a gluten free pie”! LIES! No one knows that this pie is gluten free. That’s because it’s so good no one could imagine it being gluten free.Jump to Recipe
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The Gluten Free Pumpkin Pie
Now you’ve got two options for the gluten free crust.
1. You can buy a pretty great gf crust from Trader Joe’s.
2. You can make an easy all butter gluten free crust from scratch in about 15 minutes here.
Whether you’re gluten free or not, nowadays someone will be at your holiday events. And I don’t know about you, but I don’t like people being left out of dessert. It feels so wrong for them to miss out on all the deliciousness of pie.
So I have slowly been developing gluten-free (and vegan) recipes to accommodate all of my loved ones very needy diet restrictions.
And you know what I’ve discovered about gluten free stuff? That shit is dry. And crumbly.
To combat that and to save my baking reputation, I normally end up adding more liquid that the non-gluten free version calls for. 8/10 times it comes out bomb!
The other 2/10 times it comes out a sloppy, gooey mess. But that’s why I’m here – to provide you with the successful 8/10 times recipes.
So go check out that gluten free crust recipe and watch everyone go crazy about how good gluten free anything can taste!
Anywho, I know that the blend of spices seem like a lot more than other pies but trust me when I say that it’s 1000% worth it.
No one in my family likes cloves so I always skip those which can leave a pie feeling bland. Hence the interesting ginger, allspice, cinnamon, and nutmeg combination.
PS it’s totally amazing!
How to Make the Pie
My favorite thing about this pie is that it’s so easy.
It’s made with one bowl and it’s easy enough to whisk with just a fork. 1 fork and 1 bowl makes clean up so easy. And let’s be honest, holidays can be stressful, so keeping things simple is crucial.
Preheat your oven to 425 degrees. We will lower the temperature after the pie bakes for about 20 minutes to 350 but baking it at a higher temperature to start ensures that your crust is cooked thoroughly and that texturally, the pie is amazing. !!We want to avoid soggy bottoms!! So don’t skip this.
Lay your prepared pie crust on your pie pan. Crimp or flute your crust.
Can’t figure out how to flute your pie crust? Same. This video is an oldie (2009, man!) but it’s still a goodie! But its here to help you out.
After your crust is ready to go and your oven is preheating, it’s time to make the pie filling. Just throw the pumpkin, sweetened condensed milk, and maple syrup in the bowl with the spices, mix them together really well and then add your your eggs one at a time.
Pour it into your crust. If you have extra pie crust, you can use cookie cutters like these cute little fall ones to make a simple design of festive leaves around it.
BUT! If you decide you don’t want to add the leaves or any extra pie crust, don’t toss you excess! We’ll make easy pie cookies with the extra!
Seriously, keeping your kitchen waste low will save you money, time, and keep everyone eating and unable to discuss politics.
So never, EVER waste materials that can be turned into cookies! 😂😂
Make a quick egg wash and brush it onto the exposed crust with a pastry brush. This will give your pie crust that beautiful browned aesthetic.
Once you bake your pie, it may still be a touch jiggly in the center but it will set as it cools. Wait until it cools to AT LEAST room temperature and then slice that masterpiece and serve with some sweet vanilla bean ice cream or my secret maple cinnamon whipped cream recipe.
Gluten Free Pumpkin Pie
- 15 oz pumpkin puree
- 1 tsp ginger
- 3 tsp cinnamon
- ½ tsp allspice
- 1 tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 Trader Joe's Gluten Free Pie Crust
- 1 can sweetened condensed milk 14 oz
- 1 egg wash
- Preheat oven to 425°
- Place your pie crust in your pie tin, flute the crust, and poke the bottom and sides with a fork. This keeps your crust from puffing up during baking.
- Add the puree, condensed milk, syrup, sugar, and spices to a large mixing bowl. Mix until well combined.
- Add your eggs one at a time and mix until just combined.
- Pour the pumpkin mixture into your pie pan.
- With a pastry brush, brush the egg wash on any exposed crust.
- Put your pie in the oven. Bake pie at 425° for 20 minutes and then turn the heat down to 350° and continue baking for 35 minutes
- The center may be a slightly jiggly, but will set as it cools.
- Allow the pie to cool and the cut, serve, and top with some whipped cream or some delicious vanilla bean ice cream.
Even if you aren’t gluten free, someone is going to show up announcing their trying a new diet of no gluten. Cool. Now you’re prepared. And if you are gluten free and none of your family are, rest easy knowing you can enjoy this gluten free pumpkin pie and your family will enjoy it too. It’s essentially a pie that wins everyone’s hearts…unless your my fiance who hates pumpkin….like what?! I’m marrying a monster.
So make this pie. Photograph it. Enjoy it. Savor it. Watch it quickly disappear. Then share the pictures on Instagram and tag me @thefulfillmentpill in your glorious pie shots. I’m in love with what you all create!
And if you loved this recipe, (which obviously you did) share it to spread the delicious gluten free love!
Want more holiday goodness to pair with this gluten free pumpkin pie?
Pair it with homemade maple cinnamon whipped cream. Ooo so fall. Ahh so good. Want the recipe? Join our community and get access to our Secret Recipe Vault. That’s where this recipe is hidden. Click here to join or just sign up below!!
We release new secret recipes every Friday too so you can feel special knowing you have access to recipes found no where else!
See you soon, friend!