Gluten Free Pumpkin Pie


  • 3/4 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice
  • 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 pie shell (in pie pan) I used Glutino’s Perfect Pie Crust


  1. Prepare your pie crust in a 9 inch pie dish. Cover with plastic wrap and refrigerate the empty pie crust for at least 30 minutes.
  2. Preheat oven to 375°F.
  3. In a large mixing bowl, stir together brown sugar, pumpkin pie spice and salt.
  4. 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.


Recipe source: Whole Foods website:

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