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Gluten Free Pumpkin Pie

  • Author: Elaine VanVleck
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 - 9x13 or 2 - 9" 1x
  • Diet: Gluten Free


This gluten free pumpkin pie is a really easy recipe to make from scratch. I like to make mine in a 9×13 pan so I have bars or squares. This is the best recipe to make a quick and easy slab pie or if you prefer two 9 inch pies. 



215 ounce cans Pumpkin Puree
2 tsp. Vanilla Extract
1 tsp. Sea Salt
2 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
1/2 tsp. Ground Ginger
1/2 tsp. Ground Nutmeg
1/4 tsp. Ground Allspice
1 cup Brown Sugar
1 cup Whipping Cream
1 cup Milk
4 large Eggs


Preheat your oven to 350 degrees.

Grease a 9×13 baking pan or 2 – 9 inch pie plates.

In the bowl of your mixer add all the ingredients. Mix until they are well combined. Pour the pie mixture into your pre-baked pie crust.

Bake at 350 degrees for 45 to 50 minutes.

Check your pie at 30 minutes. If the crust is getting too dark cover the crust with tin foil and return to the oven. Your pie will be mostly set with possible a slight jiggle to the center when it is done.


Below is a recipe for my gluten free pie crust. You can also use store bought pie crusts.

  • Category: Pies
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: gluten free, pumpkin pie, pumpkin, dessert, Thanksgiving, easy, recipe, bars, best, from scratch, squares

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