Easy Gluten Free Pumpkin Pie – a delicious and quick recipe for a traditional pumpkin pie with just 3 ingredients in the filling and a store bought frozen gluten free crust.
If you prefer a homemade gluten free crust, I’ve included a recipe and instructions for that as well.
It’s almost Thanksgiving and I’ve been thinking a lot about what we’re going to eat. We will be going to my mom’s house this year and she can’t have gluten. It makes it a little tricky when most of the traditional recipes for the holiday have gluten. I wanted to come up with an easy pumpkin pie that my mom could eat too.
Just 4 ingredients!
There are only 4 ingredients. What could be easier! My mom can’t have milk either, so that’s why I decided to use the coconut milk.
Note: The Pillsbury Gluten Free Pie Dough is no longer available. Substitute a ready made gluten free crust which is found in the freezer section at most grocery stores (brands vary) OR make it from scratch.
Gluten free Pie crust options
The Pillsbury Gluten Free Pie Dough that I originally used for this recipe is unfortunately no longer available, but you can make a homemade gluten free pie dough. I recently made one and it’s not difficult. Click here for a homemade gluten free pie dough recipe. Once you’ve made it and refrigerated it as directed, let the pie dough thaw for about 10 minutes. (Half of the recipe makes one crust.) Knead it for a few minutes.
Note: If you don’t want to make a homemade crust, substitute any ready made gluten free crust of your choice (check the freezer section of your local grocer or health food store).
Directions for rolling out your pie dough
Take the refrigerated dough that you have kneaded for a few minutes and place it on a piece of parchment or waxed paper. Place another piece of parchment or waxed paper on top and roll the dough. You want it to be about the same size as your pie plate.
If you want, you can place the pie plate upside down on the parchment and draw a line along the edge, so you will have the exact size you need.
Take the top piece of parchment off then replace the paper on top again and turn it over. (You are doing this so the paper won’t stick when you try to take it off.) Remove the parchment and place on pie plate. Remove the parchment and press the crust into the pie plate.
If a piece of dough comes off, don’t worry. Just stick it back in the spot where it goes and press together with fingers. You want the crust to go up the sides to just under the top edge.
Note: If you don’t want to fool with the parchment and rolling part, you can just plop the dough in the pie plate and press it down and up the sides with your fingers. That works too, although it won’t be as pretty.
Making the pumpkin pie filling
This is the first time that I used the pumpkin pie mix. It’s so easy! All you do is add the milk and eggs. Mix well and pour into crust.
Time to bake the pie
Bake as directed. Total baking time is about an hour and 15 minutes. It smells so good! It’s hard to wait for it to cool, but you have to let it cool completely. About 2 hours.
A word about the pumpkin pie filling
I’ve seen so many recipes that say to not use the pumpkin pie mix. I wanted to try it and also, it makes it so much easier to whip up. The pie is just delicious.
Serve your Easy Gluten Free Pumpkin Pie with fresh whipped cream (if you can tolerate dairy). My mom will have to have hers with non-dairy whipped topping as she is lactose intolerant. I think she’s going to love it and I hope you do too!
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Easy Gluten Free Pumpkin Pie
For the pie crust (Use a frozen gluten free crust, if desired)
- 2 1/4 cups gluten free flour I used King Arthur
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 10 tablespoons unsalted butter, cold and cubed
- 5 tablespoons ice water
For the filling
- 30 ounces Pumpkin Pie Mix I used Libby's
- 1/2 cup coconut milk creamer, room temperature 120mL or milk of your choice if you can have dairy
- 3 large eggs, room temperature
- Whipped cream for garnish if desired
For the crust
- First of all, you can totally use a store bought crust if you want to make this recipe easier and also if you don't need the gluten free crust which I'll now explain.
- I used a food processor for this crust and it worked great. You could do this by hand if you don't have one. Start by putting the first 5 crust ingredients into the food processor. Place lid on and pulse a few times to mix it up. Turn it on and gradually add the cubed butter. Then add the ice water and watch the ball of dough form.
- Roll the dough into a big ball and cut in half. Store half in a ziptop bag in the freezer for future use. Roll out the remaining half between two pieces of waxed paper. Roll it out to a 12-inch disk. Then place crust in pie plate. Crimp the edges and bake in a 375°F oven for 10-12 minutes or until slightly light golden brown on the edges. Let cool.
For the filling
- Meanwhile, prepare your filling. Mix pumpkin pie mix, milk and eggs in a large bowl. Pour into prepared pie shell. (Note: If you're not lactose intolerant, feel free to use whole milk or evaporated milk.)
- Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F. Bake 50-60 minutes more or until a knife inserted near center comes out clean. I wouldn't do this because it won't look pretty. Just make sure it's not giggling anymore. Let it cool completely before serving, about 2 hours. Serve immediately or refrigerate.
- Note: If you don't want to make a homemade crust, substitute any ready made gluten free crust of your choice (check the freezer section of your local grocer or health food store).
You might also like Gluten-Free, Dairy-Free Pumpkin Cheesecake
Or you might like Chocolate Raspberry Gluten Free Tart
Click here for more gluten free recipes on Mom Loves Baking.