Grandma's Pumpkin Pie
Prep time
Cook time
Total time
This Pumpkin Pie recipe is from my Grandmother and it's a classic! We make with a gluten-free pie crust and it is a fan favorite. Super easy and really YUMMY!
Recipe type: Bakery, Dessert, Holiday
Cuisine: Gluten-Free, Vegetarian, Dairy Free optional
Serves: 8 servings
(Dairy free option in parentheses)
  • 1½ cups canned pumpkin
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 tablespoon Cinnamon
  • 3 slightly beaten eggs
  • ¼ cup milk (or coconut milk)
  • 6 oz evaporated milk (or whole fat canned coconut milk)
  • Uncooked gluten-free pie crust
  1. Preheat oven to 450 degrees F.
  2. Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.
  3. Add eggs and both milks. Mix until well combined.
  4. Pour into uncooked pie crust.
  5. Bake 10 min at 450°, then 30-40 minutes 350°, until crust is golden brown & center firm.
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