5 from 1 vote
Gluten Free Easy Pumpkin Pie
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 301 kcal
Author: Carol Kicinski
  • Vegetable oil
  • 1 gluten-free graham cracker crust
  • 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. Preheat the oven to 425°F. Lightly brush or spray a 9-inch pie pan with oil. Crumble the pie crust into the pie pan, then press the crumbs firmly into the pan.
  2. 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.
Nutrition Facts
Gluten Free Easy Pumpkin Pie
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 57mg19%
Sodium 326mg14%
Potassium 332mg9%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 32g36%
Protein 7g14%
Vitamin A 8465IU169%
Vitamin C 3.6mg4%
Calcium 170mg17%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.