Desserts
Gluten-Free Pumpkin Pie
Pumpkin custard baked in a prepared gluten-free pie crust.
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Rest
- 4 hr
- Total
- 5 hr 20 min
- Makes
- 1 pie (9-inch)
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 1 pie (9-inch)
You’ll Need
- 9-inch pie plate
- Large bowl
- Whisk
- Baking sheet
- Aluminum foil
- Wire rack
- Instant-read food thermometer
Method
Prepare the Crust
Preheat your oven to 425°F (220°C). If your gluten-free pie crust requires blind baking, follow the package instructions. Otherwise, place the unbaked crust in a 9-inch pie plate.
Mix the Filling
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg until smooth and well combined. Ensure there are no lumps.
Pour and Bake
Pour the pumpkin mixture into the prepared gluten-free pie crust. Carefully place the pie on a baking sheet to catch any potential spills.
Initial Bake
Bake for 15 minutes at 425°F (220°C). This initial high heat helps to set the crust.
Reduce Heat and Finish Baking
Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean. The edges should be set, but the center may still have a slight jiggle. If the crust edges brown too quickly, cover them with aluminum foil. Check the custard center reaches 160°F with a food thermometer.
Cool and Chill
Cool on a rack, then refrigerate within two hours of leaving the oven (one hour above 90°F). Do not wait indefinitely for complete cooling. Chill for at least three to four hours before serving.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Use plain pumpkin puree, not pumpkin pie filling. Follow the crust package for any required preparation. The method includes a 15-minute initial bake, a further 40–50 minutes, cooling and at least three to four hours of chilling, so plan ahead.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Pumpkin pie is an egg-and-milk custard, so keep it covered in the refrigerator and use within 3 to 4 days.
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