If you miss pumpkin pie this Gluten Free Pumpkin Pie is a must make!
Pie is one of the things that I missed the most after I went gluten free. I went gluten free in September of 2009. That was before gluten free was common. Gluten free products were limited. Recipes were limited as well.
That first holiday season was hard. I missed my favorite foods. I had not figured out how to make them gluten free and the ones that I had tried did not have great results.
Pies are one of those foods that bring back memories. Pies are often serve at holidays and family gatherings and I missed pies those first few years that I was gluten free.
Pumpkin pie at Thanksgiving. Chocolate pie at Christmas. Blackberry pie at a summer picnic. Pie and family go together.
Over the years I have tried so many different gluten free pie and pie crust recipes. I have tried mixes, homemade, and prebought one. It took some work but I finally came up with a great gluten free pie crust recipe that my family loves.
When I was able to make a really good crust I knew that one of the first pies I had to make was a pumpkin pie.
Pumpkin pie is actually fairly easy to make gluten free. Most pumpkin pie fillings are gluten free. If you have a gluten free crust it is actually easy to make a gluten free pumpkin pie.
What do you need to make pumpkin pie?
- unbaked gluten free pie crust
- canned pumpkin
- sweetened condensed milk
Can I make pumpkin pie dairy free?
Yes, you can make pumpkin pie dairy free. I have a great dairy free pumpkin pie recipe.
- 1-9 inch unbaked gluten free pie crust
- 1- 15 ounce can pumpkin
- 1-14 ounce sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- Heat oven to 425 degrees.
- In a bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and salt.
- Pour into unbaked gluten free pie shell.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees and bake for 35-40 more minutes or until knife inserted into the center comes clean.
- Cool completely.
Amount Per Serving: Calories: 228Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 217mgCarbohydrates: 33gFiber: 1gSugar: 26gProtein: 6g