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!
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.
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!)
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?
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 🙂
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!
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
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
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?
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 🙂
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!
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