Making a gluten free pumpkin pie is simple when you use a frozen, gluten free, store-bought crust. Make your Thanksgiving gluten free with this easy pie recipe!
Gluten Free Pumpkin Pie will satisfy your dessert cravings this holiday. Thanksgiving brings people together to share a meal– bring on the turkey, the stuffing, the cranberries and the pie!
It sounds wonderful (and is!) until you realize that blending a diverse group of people means catering to a variety of dietary needs. Whether it is picky eaters, allergies, gluten free, vegan, low cholesterol, low carbs, high protein…oh the list goes on.
While it might be tricky to have a meal in which everyone can eat everything on the table, it is possible to make sure that each person has a choice of a balanced meal at the Thanksgiving table.
And you know me, I always consider dessert first!
Let’s make dessert!
I made this gluten free pumpkin pie and used a frozen, gluten free crust. There are no medals awarded for making EVERYTHING from scratch at Thanksgiving (or anytime for that matter!) so give yourself a break and use a gluten free store-bought crust.
What ingredients are in this pumpkin pie?
How do you make a gluten free pumpkin pie?
First, take your frozen, store-bought crust out of the freezer. Let it come to room temperature while you prepare the filling.
Start with the dry ingredients: whisk together the brown sugar, spices, and salt.
Now move on to the wet ingredients. In the same bowl, add the eggs and whisk to combine.
Then add the pumpkin. Whisk some more.
And finally add the half and half. You guessed it. Whisk one more time!
Put the thawed crust on a baking tray. This makes the transfer into the oven a bit easier and helps to keep the pie somewhat level when you move it. Pour the filling into the thawed crust.
Bake until the filling just barely jiggles in the middle of the pie. Will there be cracks? Maybe. Probably. And that is ok. The pie will taste great. Add a dollop of sweetened whipped cream on top to finish it off.
Do you have to refrigerate a pumpkin pie?
Yes, you do need to refrigerate a pumpkin pie. Any custard-based pie will need refrigeration.
Let the pie cool completely to room temperature. Then cover it with plastic wrap and refrigerate until you are ready to eat the pumpkin pie.
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1 (15-ounce) can pumpkin purée or 1 3/4 cups cooked pumpkin
- 1 cup half-and-half
- 1 (9-inch) unbaked, frozen, gluten free pie shell
- Preheat oven to 375°F.
- In a large mixing bowl, stir together brown sugar, spices and salt.
- Whisk in eggs, then add pumpkin, whisking it in completely. Gently whisk in half-and-half, then pour filling into unbaked pie shell and bake for 45 minutes, or until set.
If you don't need a gluten free pie, you can use any unbaked pie shell. From scratch or store-bought.
Amount Per Serving:Calories: 219 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 80mg Sodium: 151mg Carbohydrates: 35g Fiber: 3g Sugar: 23g Protein: 5g
Looking for more gluten free dessert options? Try these!
- Oh so easy Gluten Free Coconut Chocolate Pie
- Stunning Gluten Free Pear and Walnut Tart
- Pears are the star in this Gluten Free Pear Pie
What tools do you need to make pumpkin pie?
This post was originally written in November, 2014, and was updated in November, 2018.