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Gluten-Free Pumpkin Pie

By Theresa Santandrea-Cull

Gluten-Free Pumpkin Pie

 Gluten-Free Pumpkin Pie

This is Theresa’s son Eli’s favorite pie. She bakes it all year long, as her family can never wait for Thanksgiving.




Tips: If you have a larger can of pumpkin, use 12⁄3 cups (400 mL) for this recipe.

Choose your favorite GF non-dairy milk, such as soy, rice, almond or potato-based milk or, if you tolerate lactose, use regular 1% milk.


Makes 8 servings


  • Preheat oven to 425°F (220°C)
  • 9-inch (23 cm) glass pie plate, greased

                  Gluten-Free Pie Pastry for one 9-inch (23 cm) single-crust pie

2                eggs, lightly beaten     2

1                can (14 oz/398 mL) pumpkin purée (not pie filling)     1

1⁄2 cup       granulated raw cane sugar   125 mL

1 tsp           ground allspice            5 mL

1⁄2 tsp        ground cinnamon         2 mL

1⁄4 tsp        salt                                1 mL

1⁄2 cup       fortified GF non-dairy milk or lactose-free 1% milk     125 mL

1 tsp           vanilla extract              5 mL


1.            Fit pastry into pie plate. Set aside.

2.            In a large bowl, combine eggs, pumpkin, sugar, allspice, cinnamon, salt, milk and vanilla. Pour into pie shell.

3.            Bake in preheated oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for 30 to 40 minutes or until filling is set.

Let cool on a wire rack for at least 30 minutes before serving.