Gluten Free Pumpkin Pie Recipe. This is our Best Pumpkin Pie recipe!
Pumpkin pie season is here and while I’m not one, many folks simply can’t tolerate gluten or wheat in their diets. My regular pumpkin pie recipe includes a heaping tablespoon of flour in it, so I wanted to create a gluten free pumpkin pie recipe that everyone could enjoy.
Not only is this amazing pie gluten free, it’s full of rich, creamy flavor. That’s the beauty of creating homemade desserts too. You know that you are putting real food into the recipe, not chemically laden foods.
We have several pumpkin pie recipes on the blog now so be sure to check them out!
My daughter has Celiac Disease and it is a very serious condition. Thankfully there are many, many gluten-free alternatives today. Gluten free is definitely mainstream.
This Simple Gluten Free Pumpkin Pie Recipe is not only lovely to look at – it tastes amazing. Very rich and creamy, and made with my gluten free pie crust recipe, it’s the bomb!
The original recipe came from a label off a can of Eagle Brand Condensed Milk, and I’ve tweaked it a bit just for you .
one 9″ gluten-free pie crust – unbaked
one 14 oz/398ml can pumpkin (unsweetened)
1 can Sweetened Condensed Milk
1 tsp cinnamon
one-half tsp ginger
1/2 tsp nutmeg
Garnish: whipped cream and pecan halves
Preheat the oven to 425F/220C
In a large bowl combine the filling ingredients and mix well. I use a small handheld mixer, but be careful. Pumpkin pie filling will spray all over the place!
Next, pour the filling into the gluten free pie crust shell. You can make your own – using gluten free flours or buy one frozen and already prepared. There are some quality prepared pie crusts in grocery stores now!
Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 35-40 minutes or until a toothpick or knife comes out clean. Be sure not to overcook as the filling will ‘crack’ around the edges.
Finally, cool and garnish with whipped cream and pecan halves.
This simple gluten free pumpkin pie recipe makes a beautiful dessert, safe for those who suffer from celiac disease or just can’t tolerate gluten in their diets. Yay!!!
Make sure you place any leftovers in the refrigerator. I find pumpkin pie will keep about a week if kept cold.
If you enjoyed our best gluten free pumpkin pie recipe, please be check out my other pumpkin recipes!
The Best Pumpkin Pie | Share the Magic with this Family Recipe
We also love pie recipes from allrecipes.com!
Homemade Kahlua Pumpkin Pie Recipe!
This homemade Kahlua pumpkin pie recipe is the best pumpkin pie I’ve ever made! The combination of pumpkin pie spices and the chocolate coffee flavors of Kahlua can’t be topped! And of course that mountain of whipping cream just adds to the experience don’t you think?
Now I love to make my own pie crust, that’s what pieladybakes.com is all about right? It’s a crazy busy time at work right now, and combining that with the holidays and baking, well I thought I would explore what is out there when it comes to frozen pie crusts and products. I used a generic brand from our local grocery store – a deep dish pie shell, and you guys, it’s amazing!
Baking the Pie Crust:
Follow the instructions for baking temperatures, but first line the pie shell with parchment paper, and then weigh it down with white beans (uncooked) or pie beads. I use white beans because they are readily available and inexpensive to buy.
Making the Filling:
With the pastry out of the way, putting the filling together takes about 15 minutes when you have all of your ingredients out on the counter. I like to get everything out and measured too, as I find this method of baking really saves time. I’m all about organizing my pantry and saving time in the kitchen, are you?
The first ingredient of the recipe is Kahlua – how cool is that?
Make Your Own Pumpkin Pie Spice:
Now I rarely have pumpkin pie spice in my pantry. Honestly I just never think to buy it. So here’s a trick so that you will always have your own homemade pumpkin pie spice on hand! Pumpkin Pie Spice includes cinnamon, ginger, nutmeg and cloves. So the ratio is always
- 1 part cinnamon
- 1/4 part ginger
- 1/4 part nutmeg
- 1/8 part cloves
Mix it up in a cute little jar like the one shown here (I usually pick these up at the dollar store or big box kitchen store). And there you go!
Putting it together:
As soon as the filling is cooked, pour it slowly into the baked pie shell and then bake in your oven as per the recipe below.
Once your pie has baked and cooled, it’s time to go crazy with whipping cream! Such a beautiful and perfect pie.
but this homemade Kahlua Pumpkin Pie Recipe is the ultimate blending
of spices and exotic flavors.
Related: For another recipe that add a spicy kick my Chocolate Mayan Bundt Cake will be sure to please.
Pumpkin Pie gets BIG flavor with a splash of Kahlua and just look at all that whipped cream! Prep time is easy with a ready made piecrust!
Servings: 8 servings
one 9" pie crust
1/2 package frozen pie crust
of corn syrup
pumpkin pie spice
large eggs beaten
Line a 9" pie plate with pie crust and chill while you are preparing the filling.
Preheat oven to 450F/xxC
Combine Milk, kahlua, sugar, corn syrup, spice and salt
Add pumpkin and eggs and set aside
Bake pastry for 7 to 8 minutes until lightly browned. (be sure to use pie beads or beans on top of parchment paper in order to keep the crust from sinking into your pie plate.
Remove from oven and slowly pour in the pie filling.
Reduce oven to 350F and bake 35 to 40 minutes
Remove from oven and once cooled, refrigerate until ready to serve.
KAHLUA cream topping:
Beat 1 cup whipping cream with 2 tsp kahlua until stiff, spread over the cooled pie (or pipe?) and drizzle and 1 tsp kahlua on top.
The best homemade pumpkin pie recipe ever! This is a homemade pumpkin pie from scratch too!
And when I say I eat it for Breakfast, Lunch and Dinner, you know I mean it. I’ve been known to savor a slice of pie for breakfast, standing over the sink. You too? It really tastes so much better that way.
Family celebrations just wouldn’t be complete without a homemade pumpkin pie.
This classic dessert is the star of many family celebrations like Thanksgiving, Christmas and Easter. Just the thought of the heady aroma of spice and sweetness that fill our homes at that time makes me really want a slice of that pie RIGHT NOW!
Some folks love their homemade pumpkin pie wreathed in whipped cream. Or ice cream.
Just the pie for me thanks.
Oh and is there enough for seconds?
I’ll be back for more.
Pumpkin is actually a vegetable and typically synonymous with Autumn, giving thanks and Hallowe’en! Part of the squash family you can cook the meat of the pumpkin down (peeled and diced) and once that is done – puree it in the food processor. That’s how to make homemade pumpkin pie from a real pumpkin.
But in today’s busy world, few of us have time for all of that effort, when cooked pumpkin is available all year long at the grocery store – in a can. So while I believe that this is the best homemade pumpkin pie recipe from scratch – it is so much better than the canned pumpkin pie filling they have in the store.
The most famous brand of cooked pumpkin is Libby’s and you can find Libby’s pumpkin pie filling just about anywhere. And the company is super famous for it’s Libby’s pumpkin pie recipe on the can!
In fact, I think that’s where my Mom’s pumpkin pie recipe originates from.
Besides I would much rather spend the time save by going outdoors for a walk with my grandchildren and the dogs, that feverishly cooking over a hot stove. You know what I mean.
This is also one of those great pie recipes that you can make a couple of days ahead. It will keep up to a week in your refrigerator. I’ve frozen pumpkin pies too and they’ve been fine. You may want to warm them up in the oven – around 300F for 10 to 15 minutes.
I think pumpkin pie is where my passion for baking and pies actually began. Yes this was another one of those pies baked by Grandma – but I learned to enjoy my Mom’s homemade pumpkin pie even more.
Grandma’s tended to be a dark version that you often see and very spicy.
Mom’s homemade pumpkin pie recipe was lighter in color, with a lovely blend of spice and sweetness.
Hands down it was the best. So much so that when I went away to college – a full pumpkin pie would travel back to school with me. I was really popular after a long weekend at home!
We’ve got you covered, right here and there’s a video to help!
Fast forward a few years and pie became a staple in our family catering business menu. The bulk of our business was banquet catering – for weddings, sports and business events. Mom’s homemade pumpkin pie recipe was always asked for so we usually planned on making enough so that most could have seconds. You really can’t eat just one piece of pumpkin pie!
When combining the pumpkin, eggs, sugar, milk, flour and spices, make sure you mix all ingredients really well – using either a hand mixer or a large food processor with a really deep bowl.
I’ve always used 2% milk (and suggested sour cream) however there are lots of homemade pumpkin pie recipes that used either condensed milk or heavy whipping cream. Our Kahlua Pumpkin Pie recipe used condensed milk and it is so yummy!
Since I’ve probably baked a few hundred pumpkin pies during my forty years as a baker I do have a couple of important tips!
- This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
- Want to use your own homemade pumpkin pie spice? You can get that recipe right here!
- When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
- There is no need to Blind Bake (pre-bake) the pie shell. This recipe temperature and time is perfect.
- Let your homemade pumpkin pie cool in the oven to prevent cracking.
Hands down the easiest and most delicious pumpkin pie recipe I have ever made. Lightly spiced, using milk and eggs, it is rich and creamy and you will be more than happy with the result!
Calories: 352 kcal
One deep dish or two 9” unbaked shortcrust
or use 2 cups sour cream!
heaping, or gluten free flour!
Mix all ingredients really well – using either a hand mixer or food processor.
Tip: This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
Fill pastry recipe pie shell ¾ full, the filling will expand as it cooks.
Bake at 350 for 50-60 minutes, depending on your oven
Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.
Prep time does not include making the piecrust - just rolling it out and filling. You could add another 30 minutes for that.
Serve warm with real whipped cream!
Homemade Pumpkin Pie Recipe
Amount Per Serving
Calories from Fat 72
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Total Carbohydrates 65g
* Percent Daily Values are based on a 2000 calorie diet.
You may also enjoy:
The Secret To Perfect Flaky Pie Crust.
Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!
OR Best Gluten Free Pumpkin Pie Recipe
Easy Iced Coffee and Cream Pie?
You really have to make this! A pie that tastes like an iced cappuccino and is a cool, yummy summertime treat – one Iced Coffee and Cream Pie just won’t be enough! Do you like chocolate, vanilla, coffee,and toffee? Then you will love this wickedly delicious ice cream pie with a crunchy oreo style crust that will disappear in minutes. It really did!
Yesterday was our annual Golf Tournament at the Double M, and we were all asked to take a dish to contribute to the buffet. Of course I was making another Pies of Summer creation – this time a confection of frosty chocolate, coffee and toffee flavours… Iced Coffee and Cream.
Yum Yum! I started to cut it on the buffet table, and honestly people were lining up to get a piece! So here it is – just for you, so easy to put together, I made it while my husband was barbecuing dinner!
Iced Coffee and Cream Pie? A pie that tastes like an iced cappuccino and is a cool, yummy treat - one slice just won't be enough!
chocolate cream filled sandwich cookies
1 litre chocolate ice cream
250 ml coffee liqueur
1 litre whipped cream – sweetened with sugar** (see below for tip!)
1 litre vanilla ice cream
500 ml crushed Heath Bars (Skor in Canada)I used 6 bars in total
Mixed crush cookies use your food processor with melted butter and press into 9” pie plate
Chill while preparing the filling
Stir chocolate ice cream to soften and blend in ¼ c of the coffee liqueur
Spoon into pie shell
Sprinkle with crushed Heath bars and put in the freezer for 30 minutes
(NB: the chocolate ice cream layer must be solid before the vanilla layer is added)
Soften vanilla ice cream and ¼ c of coffee liqueur
Spoon over the chocolate mixture
Garnish by piping whipped cream around the pie - I went around the pie twice
Sprinkle another crushed Heath bar in the centre
Cut into wedges and drizzle some coffee liqueur over the top
A coffee lover’s dream!! What a wonderful dessert to serve when friends pop in and so easy.
Cook time is freezing overnight.
**I substituted piping the fresh whipped cream for the real whipped cream that comes in a can. Just personal preference, whipping cream really doesn’t take much time – and you need to have a piping sleeve to do the job. Using the real whipped cream in the can took literally seconds!
What a beautiful presentation….
Homemade Butter Tarts.
An awesome family favorite, the Butter Tart is the number 1 tart in our family! Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor. If the the syrup runs up your arm as you try to eat it, you know you have a winner!
Why there are even Butter Tart Tours so that you can do a day trip and eat your way through dozens of butter tart bakeries! Check out the Kawartha Butter Tart Tour , even a Butter Tart Festival! Wowser!
Homemade Butter Tarts come with raisin or without, with pecans, walnuts. I prefer the classics, no fruit or nuts for me! And you can get them just about anywhere – at the grocer, convenience store, restaurants, diners and now even coffee stores. I must admit I can rarely resist just having one. They are quite calorie friendly too – about 300 calories per tart for the regular sized ones – and loaded with – you guessed it! Sugar.
There are lots of great recipes out there and its fun to try new ones, like this one I found on food.com – it’s kind of cool and gives a really good history of the butter tart and its Canadian roots!
Homemade Butter tarts are a Canadian tradition. In my family the Butter Tart is known as a Honey Tart and such a rare treat that it was always coveted and one just wouldn’t do. My Grandma would always have a dozen or so freshly baked tarts on hand and would laugh out loud at the expressions on our faces.
The combination of the sweet sticky filling and the melt in your mouth flaky pie crust
far surpassed any of the store bought treats consumers load up on today. All by using a simple pastry recipe and being creative with eggs, brown sugar and vanilla.
Yes that’s all it takes. And the secret ingredient? Well that’s easy – love. In the case of my siblings and I – from our Mom and Grandmother – because Mom would make these deliciously sweet mini pies for special occasions too!
So here it is – passed down by four generations….to you!
Homemade Butter Tarts
12 small tart shells using my pastry recipe –Tip: I grease the tin with shortening, as this will help to ease the tarts out of the tart tin. (You can use a small muffin tin as well)
- 1 egg
- one cup Brown sugar
- 1 tsp Vanilla
Pour the filling into the tart shells about 2/3 full. Bake in the bottom third of an oven at 350F for 20 – 30 minutes. Let cool and enjoy!
The sweetest and the best homemade butter tart minis. A family recipe!
Calories: 80 kcal
ready made, or use my pie crust recipe!
Mix all 3 ingredients in a small bowl.
Using a tablespoon, pour into each tart shell, filling 2/3 full.
Bake at 350F for 10 to 12 minutes.
prep time includes using frozen ready made tart shells. If you use my pie crust recipe you will need to add another 60 minutes (which includes 30 minutes to chill the pastry)
Homemade Butter Tarts
Amount Per Serving
% Daily Value*
Total Carbohydrates 18g
* Percent Daily Values are based on a 2000 calorie diet.
I’m Apple Pie Crazy!
Apple Pie is the ultimate comfort food and this homemade apple pie recipe is no exception. My mom used to say “apple pie without cheese, is like a kiss without a squeeze”. I loved to hear her say that more than anything! Fall is just around the corner and that’s means apple picking season is too! You won’t believe how easy it is to make this pie! Just thinking about the amazing aromas from a pie baking in my kitchen evokes strong memories of cozy family suppers,and the comforts of home.
What’s your favorite topping on apple pie? Whipping cream, ice cream, sprinkles, cinnamon, brown sugar, caramel sauce, chocolate sauce, funfetti?
Or are you like me, prefer your homemade apple pie straight up, slightly warm, those fragrant aromas of cinnamon, nutmeg, butter and brown sugar….hmmmm, getting hungry? Then let’s bake a pie!
In addition to the ingredients list below you will need:
- a rolling pin
- pastry mat
- pastry cutter
- apple peeler
- sharp knife
- measuring cups
- measuring spoons
- a large wooden spoon to mix the filling
- mixing bowls – large and a medium one
Recently I traveled to visit friends and on my way decided my best contribution to dinner would be an apple pie. My friend Jon loves to bake and has all of the tools, so I knew that wouldn’t be a problem, and that he would have lots of flour to work with!.
I popped in to the local grocery store before my arrival and picked up:
- 5 lb bag of apples
- Dark brown sugar
- Corn starch
- Butter (for the pastry)
What I didn’t have nor had I used before was an old-fashioned apple peeler – you know the kind that you crank by hand? Well I must say I was a bit skeptical, but Jon convinced me and we were off. Enough apples peeled in minutes!
Once the pastry dough is made – and this is really an easy recipe and process to follow, all you need to do is mix up the apples while the dough is chilling (usually about 30 minutes).
Rolling out pastry dough is so relaxing to me – yes I know a real pie geek! I just love to bake pies. I like to use a pastry mat – that shows the measurements or keep the pie plate nearby – to help guide you with the size. You can finish your pastry once you have the pie crust in the bottom of the pie plate, by holding the plate by the bottom and cut the pastry along the edge of the pie plate with a knife, and then flute the edges using your fingers.
EASY VERSION: Purchase frozen pastry dough and prepare it according to the package directions – no one will ever know and I won’t tell!
To help soak up the juice and also mix a little into the apples, I brush the bottom pie crust with cornstarch. Mound the apples in the centre and place the top crust on. Here is where you can really let your creativity run wild! You can see I fun making a design with the pastry cutter and a fork.
And the end result? A beautiful golden, mouth-watering apple pie. The perfect gift for your host and hostess!
Baking tip: My students have asked why their top crusts puff up so high when baking and the fruit sinks – leaving a huge cavity. Here’s why. The top pie crust cooks and becomes hard – but the apples cook down much more slowly. The solution? Par cook your apples (before mixing in the spices and sugar) in the microwave at 3 minute intervals – just to soften them. Then mix in the sugar and spices, add some lemon juice and I always mix in cornstarch and I’ve included that in my recipe.
Mom’s Apple Pie
After many years of testing, this is by far the best apple pie ever. The flour and cornstarch give the apple filling just the right consistency. Sprinkle the pastry with white sugar before you pop it into the oven!
- 6 medium apples
- ½ c white sugar
- ½ c brown sugar
- 1 tbsp. cornstarch
- 1 tbsp. flour
- 1 tsp Cinnamon
- ¼ c Butter
- ½ fresh lemon squeezed
- 1 tsp lemon zest
- 1 whole egg and 1 tbsp. water – for the egg wash at the end
- Pastry dough for a two crust pie – use frozen or make it from scratch! (recipe is here)
Mix the apples, white and brown sugar, cornstarch, flour and cinnamon until the apples are fully coated.
Add lemon juice and lemon zest
Place the apple filling into the bottom pie crust and spread evenly – I like to pile it up in the center too!
Dot with the butter
Cover with the top pie crust. I like to use a floating crust as shown in the lecture, but feel free to experiment here!
Cut vents in the top pie crust for even cooking and flaky pastry.
Beat the egg in a small cup and a Tbsp. of water. This is the egg wash that you brush on the top of the piecrust and edges to give it a lovely golden colour.
Bake in the bottom third of a 350F/180C degree oven for 45-55 minutes
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(this post originally appeared in Sprinkles and Sprouts as a guest post)