Gluten Free Classic Pumpkin Pie Filling Recipe
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher or fine sea salt
- 1 Cookie Crust Nut Crust, or pre-baked Perfect Pie Crust
Preheat the oven to 425°F.
In a large mixing bowl, whisk together the pumpkin, milk, eggs, pumpkin pie spice, and salt. Pour the mixture into the prepared pie crust. Bake for 15 minutes, lower the temperature to 350°F, and bake for another 40-50 minutes or until the filling is set. If the pie starts to get too brown, lay a piece of foil over the top of the pie, making sure the foil does not touch the filling. Let cool, then refrigerate overnight or until serving time. Can be made a day ahead.
Save space in the oven with a no-bake option!
Use the Cookie Crust or Nut Crust. Swap the 2 eggs for 1 envelope unflavored gelatin and ¼ cup water. Combine condensed milk, pumpkin pie spice, and salt and whisk well. Pour the gelatin over the water in a saucepan and let sit for 1 minute. Cook for about 2 minutes on low, stirring constantly, until the gelatin is dissolved. Add the milk mixture and stir. Cook for about 5 minutes or until the mixture thickens, then stir in the pumpkin. Pour the mixture into the prepared pie crust and refrigerate until firm, about 4-5 hours.
Use the Cookie Crust, made with chocolate cookies. Melt 3 ounces semisweet chocolate. With a spoon, carefully drizzle the chocolate into the pie filling before baking (or before refrigerating in the no-bake variation). Using a thin knife or a skewer, swirl the chocolate in a pattern throughout the pie. If desired, melt an additional 3 ounces semisweet chocolate and drizzle over top as garnish.
Maple Pecan Variation:
Use the Nut Crust, made with at least 1 cup pecans and another nut of choice. Combine 1 cup chopped or halved pecans with 2-3 tablespoons maple syrup. Pour the mixture evenly over the finished pie and serve.
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