Over the years I have made many pumpkin pies for the boys (they really love it), and often it was modified for Alistaire’s food allergies. This year he has eggs in his diet, but is gluten free. So I mulled over making a crustless pie for him (which he does enjoy), but I really wanted it “normal” for him. So I did some careful shopping and made him a gluten-free pumpkin pie. The truth is: I hate making pie crusts. I buy good brands (not always easy to track down), but it’s not my strong point in baking. Can you make it yourself? Sure, and if you are good at it, I’d love to see your results!
At the end I have included mods you can do to convert the recipe to vegan, so almost anyone can enjoy the pie.
Gluten Free Pumpkin Pie
- 15-ounce can pumpkin puree
- 14 ounce can or bottle sweetened condensed milk
- 2 large eggs, room temperature
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ ground cloves
- ½ fine sea salt
- 1 9″ unbaked frozen gluten-free pie crust, thawed
Preheat the oven to 425°.
In a large mixing bowl whisk together the pumpkin, milk, and spices.
Beat the eggs in a bowl, then whisk into the pumpkin mixture.
Place the thawed shell on a rimmed baking sheet. Lightly wrap a bit of foil around the pie edges. Pour in filling, transfer carefully to the oven.
Bake for 15 minutes.
Turn the oven down to 350°, bake for 40 minutes more.
Let pie cool fully on a cooling rack, transfer to the refrigerator and serve chilled.
To substitute the eggs, whisk together 1 Tbsp Ener-G Egg Replacer + ¼ cup warm water, until smooth, add to the pumpkin mixture.
Coconut condensed milk is found in natural food stores and online.