Grandma’s Pumpkin Pie

New! I’ve added a cooking video to this recipe page so you can see how easy it is to make my Grandmother’s Pumpkin Pie!

If you’re new to this website, there is a printable recipe with exact measurements and directions at the bottom of this page.

Hope you love it!

Original post…

Pumpkin Pie is such an iconic Thanksgiving dessert and this gluten-free version, recipe from my Grandmother amaaazing!

So who else loves pumpkin pie?

Over the years, I’ve learned that you either love it or you don’t.

My youngest son and I happen to love it!

So there’s always a gluten-free Pumpkin Pie at our Thanksgiving table.

This pie recipe is from my Grandmother, made with a gluten-free pie crust obviously.

My Grandmother always wrote her recipes on recipe cards for me and I love this one so much!

It’s super easy to make (especially if you use a pre-made pie crust) and really YUMMY!

And in recent years, I’ve adapted it to be dairy free using coconut milk and I love it! So the recipe provides both options.

The pie filling is made with just 9 ingredients.

You’ll need:

canned pumpkin (pure pumpkin puree)

eggs

sugar

salt

cinnamon

nutmeg

ground ginger

milk or coconut milk

evaporated milk or evaporated coconut milk or canned coconut milk.

We’ve been making it gluten-free for years but just using a gluten-free pie crust.

Sometimes I purchase a pre-made pie crust– there are so many great options these days!

The Whole Foods gluten-free pie crust and the Wholly Gluten-Free are two we can find easily and us often.

For the one in this photo, I made the pie crust using GFJules flour – affliate link & recipe.

This was only my 3rd time making a homemade pie crust and I think I’m finally getting hang of it.

My kitchen was a bit of a mess but it is so worth it if you love the taste of pie crust!

That said, my son doesn’t really care about the pie crust so I’ve been using pre-made ones recently.

No matter the pie crust you choose, the filling comes together quickly.

You just:

• Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.
• Add eggs and both milks
• Pour into uncooked pie crust and bake!

Just a note, it’s on the recipe but you bake it for 10 min at 450°, then 30-40 minutes 350°.

It can be made ahead, just store it in the refrigerator and serve with or without a dollop of whipped cream!

Hope you love it!

For more Thanksgiving desserts, click here.  Some favorites include:

Apple Crisp (so much easier than making a pie!)

Pecan Pie (a super easy and yummy classic)

Pecan Bars

Pumpkin Sheet Cake with Cream Cheese Frosting (the quickest and easiest dessert to feed crowd)

and Blueberry Crumble (not traditional but my husband’s favorite!).

What’s your favorite Thanksgiving dessert?

For more pumpkin recipes, try our…

Pumpkin Pie Smoothie

Perfect Pumpkin Bread

Fudgy Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Energy Bites

PIN it!

Scroll down to see the recipe and leave a comment if you try it.