Gluten Free Pumpkin Pie

  • Author: Adapted from a Whole Foods recipe
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Making a gluten free pumpkin pie is easy with a frozen, store-bought  crust. The pumpkin pie filling comes together in one bowl.


  • 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


  1. Preheat oven to 375°F.
  2. In a large mixing bowl, stir together brown sugar, spices and salt.
  3. 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.

Keywords: pumpkin, pie, Thanksgiving, gluten free

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