Yes, you can eat pie! And what an amazing pie this is. You can use my homemade gluten-free pie crust recipe, a boxed mix (like Bob's Red Mill Gluten-Free Pie Crust Mix), or store bought gluten-free pie crust (Wholly Gluten Free) to make it. Follow the steps in this recipe to get a perfect pie crust shell and custardy pumpkin pie filling.
Prep Time20 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free pie crust, pie recipes, pumpkin pie, Thanksgiving
Prepare homemade gluten-free pie crust by combining flour and grated cold butter (grated with your cheese grater). Mix by hand for 30 seconds or use a pastry cutter if not using grated butter. Add cold water and mix dough until it forms a ball. Add 1-2 tbsp more of cold water only if needed to help the dough ball come together. Place dough ball in the center of a 9" pie pan and use your hand and fingers to press the dough into place. (Alternatively, use a pie dough mix or pre-made pie crust.)
Preheat oven to 425º F.
Add eggs to a large bowl and whisk, by hand, until well mixed. Add pumpkin mixture and continue to mix, then add sugar, salt and spices and continue to whisk mixture. Slowly add the evaporated milk and continue to whisk mixture until everything is well mixed. The mixture will be liquidy.
Pour pumpkin pie filling into prepared pie shell (place pie pan on a baking sheet in case it spills over) and bake in your oven at 425º F for 15 minutes. Reduce heat to 350º F and bake for another 30-40 minutes until a butter knife inserted into the center comes out clean.
Allow pie to cool on a wire rack for two hours. Enjoy immediately or cover and refrigerate for up to 3 days.
Notes
*You can use my three-ingredient homemade gluten-free pie crust recipe, or follow the instructions on any pie mix bag/box. You can also use a store-bought gluten-free pie crust instead.Nutrition information inclusive of pumpkin pie filling and my homemade pie crust.Top your pumpkin pie with whipped cream and a dash of cinnamon for an extra special treat.Tip! I notice the sides of the pie crust will burn a bit if exposed. When I make pumpkin pie, I do not press the crust up the full sides of the pie dish, rather, I only press it up halfway. This way the pumpkin pie filling covers the crust as it bakes and it won't burn.