This easy gluten free pumpkin pie recipe is a super easy pumpkin pie recipe that uses six simple ingredients to create a deliciously flavorful pie. Sweetened condensed milk combined with pumpkin puree gives the pie a sweet and decadent pumpkin flavor. Top it with your favorite whipped cream topping and watch as your guests (or family) devour this pumpkin pie! If you’re looking for a gluten free fall recipe, gluten free pumpkin recipe, or an easy gluten free pie recipe, this is a great one to try!
And, if you’re looking for more gluten free recipes for fall, try these pistachio ganache bars or this chocolate butter mochi!
Recipes on this blog are intended to be vegan and/or gluten free, but ingredient brands can vary and cross-contamination is possible. Please check all ingredient labels to ensure they meet your dietary needs. We are not responsible for any reactions or health issues resulting from ingredients used in these recipes.
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What You’ll Need For This Gluten Free Pumpkin Pie
Tools You’ll Need
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How To Make An Easy Gluten Free Pumpkin Pie
Preheat your oven to 425 degrees Fahrenheit.
Spray your pie dish with nonstick spray.
Allow the pie crust to come closer to room temperature (check the box instructions).
Unroll the crust and place into your dish, pinching the edges for appearance.
In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt.
Pour this mixture into the pie crust and gently shake it to even out the batter in the dish.
Bake at 425 for 15 minutes. Then, lower the oven temperature to 350 degrees and bake another 35-40 minutes, until the pie is set. It should not be jiggly.
Rest the pie for 1 hour, and then refrigerate for 2 hours, or until ready to serve.
Add your favorite whipped cream or whipped topping to the pie before serving.
Gluten Free Dessert Recipes
Pear Crumble Bars– Vegan gluten free pear crumble bars bring together simple pantry ingredients and ripe seasonal fruit in a dessert that feels both comforting and refined. Soft baked pears rest on a lightly spiced crust, topped with a golden oat crumble that adds just the right contrast in texture.
Pumpkin Pie Bars– Rich, smooth, and perfectly spiced, these Vegan pumpkin pie bars capture everything to love about traditional pumpkin pie, but in a portable, snackable bar form. They’re vegan, gluten free, soy-free, and absolutely packed with a cozy fall flavor.
Gluten Free Pumpkin Pie
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Ingredients
- 1 gluten free store bought refrigerated pie crust
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 large eggs
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- Whipped cream
Method
- Preheat your oven to 425 degrees Fahrenheit.
- Spray your pie dish with nonstick spray.
- Allow the pie crust to come closer to room temperature (check the box instructions).
- Unroll the crust and place into your dish, pinching the edges for appearance.
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt.
- Pour this mixture into the pie crust and wiggle to even out in the dish.
- Bake at 425 for 15 minutes. Then, lower the oven temperature to 350 degrees and bake another 35-40 minutes, until the pie is set. It should not be jiggly.
- Rest the pie for 1 hour, and then refrigerate for 2 hours, or until ready to serve.
- Add your favorite whipped cream or whipped topping before serving.
