Grandma’s Pumpkin Pie

This Pumpkin Pie recipe is from my Grandmother and it's a classic! Creamy, custardy and so yummy! Made with a gluten-free pie crust, it's a family favorite! Try it with our Easy Gluten-Free Pie Crust.

Grandma’s Pumpkin Pie

Creamy, perfectly balanced and super easy to make!

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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!

gluten free pumpkin pie www.healthygffamily.com

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.

gluten free pumpkin pie #glutenfreerecipes www.healthygffamily.com

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.

gluten free pumpkin pie #glutenfreerecipes www.healthygffamily.com

Now we make it with our Easy Gluten-Free Pie Crust.

gluten free pumpkin pie #glutenfreerecipes www.healthygffamily.com

 

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°.

gluten free pumpkin pie www.healthygffamily.com

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!

gluten free pumpkin pie #glutenfreerecipes www.healthygffamily.com

For more Thanksgiving desserts, click here.

Some favorites include:

Pecan Pie (a super easy and yummy classic)

Pumpkin Pie Bars

Gluten-Free Spice Cake with Cream Cheese Frosting 

Gluten-Free Pecan Bars

Pumpkin Cheesecake Bars

Apple Crisp

For more pumpkin recipes, try our…

Perfect Pumpkin Bread

Fudgy Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Energy Bites

PIN it!

gluten free pumpkin pie #glutenfreerecipes www.healthygffamily.com

 

Scroll down to see the recipe and leave a rating/ comment if you make it. We love hearing from you!

Recipe

 

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5 from 1 vote

Grandma's Pumpkin Pie

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!
Try making it with our Easy Gluten-Free Pie Crust.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Holiday, Bakery
Cuisine: Vegetarian, Gluten-Free, Dairy-Free Optional
Keyword: easy gluten-free pie, gluten-free Thanksgiving dessert, gluten-free pumpkin pie, easy pumpkin pie recipe
Servings: 8 servings
Author: Healthy Gluten-free Family

Ingredients

(Dairy free option in parentheses)

  • 1 1/2 cups canned pumpkin
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 tablespoon Cinnamon
  • 3 large eggs, slightly beaten
  • 1/4 cup milk or coconut milk
  • 6 oz evaporated milk or evaporated coconut milk
  • Uncooked gluten-free pie crust try our Easy Gluten-Free Pie Crust

Instructions

  • Preheat oven to 450 degrees F.
  • Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.
  • Add eggs and both milks. Mix until well combined.
  • Pour into uncooked pie crust.
  • Bake 10 min at 450°, then 30-40 minutes 350°, until crust is golden brown & center firm. (Pro tip: if after this time, your pie crust is golden but you want your pie to firm up just a bit more, cover and leave in oven 5 additional minutes with the oven off... you don't want it too firm or it won't be that creamy, custardy filling we love!)
  • Enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

 

4 thoughts on “Grandma’s Pumpkin Pie

  1. I’m interested in making pumpkin pie bars. Much like your pecan pie bars. Do you think I could do the shortbread cookie bottom and then this pumpkin pie filling on top? Would you suggest I bake the bottom first, like your bar recipe?

    1. yessss! That’s a great idea! And that’s exactly what I would do…. the only thing is you might need to cut back on the pumpkin pie filling or just plan to have a little extra and bake it in a ramekin and enjoy! Please share if you make them 🙂

      1. 5 stars
        I made them and they were delicious! But I have a question. You mentioned there would be too much filling, that combined with the fact that I only had a larger pan, I decided to increase the recipe by half. When making the cookie bottom the dough just didn’t form. It was so dry. I ended up adding another 4 tablespoons of butter (so twice the butter as opposed to an additional 50%) which made it a little more dough like but still very crumbly. I went with it and proceeded and I think the base turned out ok. My question is, in baking I know ratios are important … is it just a case where these numbers change as the recipe increases? Or is the base supposed to be super crumbly? Thanks!

  2. I just made this! So I made the crust using your dutch peach Cake base recipe! Turned out looking AMAZING!’ It is cooling now and tomorrow I will heat it up for Canadian Thanksgiving!!
    Also, could I use the peach cake base to make cookies similar to short bread looking cookies? Thanks

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