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Gluten-Free & Wheat-Free
Pumpkin Pie

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 98-99)

Gluten-Free Pumpkin Pie: A seasonal pie especially popular around fall holidays, this recipe will live up to even the most demanding expectations for a great pumpkin pie.

Pumpkin Pie is a traditional favorite at the Thanksgiving dinner table.  Thanks to the out-of-season availability of pumpkin (canned), you can equally enjoy this pie recipe any time throughout the year.

Gluten-Free Recipe Card and Pictures

Gluten-Free Pumpkin Pie
Pie Crust Ingredients
Per standard gluten-free pie crust recipe.
Pumpkin Filling Ingredients
2 Cups Heavy Cream
¼ Cup Cornstarch
3 Eggs
1 15-Ounce Can 100% Pure Pumpkin Puree
¾ Cups Brown Sugar
¼ Teaspoon Salt
1 Tablespoon Cinnamon
½ Teaspoon Ginger
¼ Teaspoon Nutmeg
⅛ Teaspoon Allspice
Single 10" Pie.
Crust Directions
  1. Create single 10" standard gluten-free pie crust, baking for full 29 minutes; allow to cool once baked. Create filling while crust cools.
Pumpkin Filling Directions
  1. In large sauce pan, mix the cream and cornstarch until smooth.
  2. In a mixer, mix the eggs on high with whisk attachment for one minute. Pour the eggs into the sauce pan and stir.
  3. Add the remaining ingredients (including the ground spices) to contents of sauce pan and mix.
  4. Cook pumpkin mixture on low heat, stirring occasionally, for 5 minutes. Raise the temperature to medium/high heat and cook for another 8 minutes, stirring constantly (pumpkin mixture will become very thick).
  5. Pour pumpkin mixture into cooked pie crust and bake at 325° for 20 minutes. Allow to cool and then place in refrigerator for at least three hours to set.
  6. Serving suggestions: sprinkle top of pie lightly with ground cinnamon (as pictured) or garnish individual slices of pie with whipped cream.

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