Classic Pumpkin Pie 1.jpg

Gluten Free Classic Pumpkin Pie Filling Recipe

5 from 2 votes
Classic Pumpkin Pie 1.jpg
Print Recipe

Gluten Free Classic Pumpkin Pie Filling Recipe

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Servings: 1 (9-inch) pie
Calories: 147kcal
Author: Gluten Free & More


  • 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.


Nutrition Facts
Gluten Free Classic Pumpkin Pie Filling Recipe
Amount Per Serving
Calories 147 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 327mg109%
Sodium 1296mg54%
Potassium 121mg3%
Carbohydrates 4g1%
Sugar 1g1%
Protein 11g22%
Vitamin A 630IU13%
Vitamin C 0.9mg1%
Calcium 77mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Additional Variations:

No-Bake Variation:

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.

Chocolate Variation:

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.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chocolate Gluten-Free Gluten-Free Recipes Holiday Magazine Maple Syrup No-Bake Pecans Pie Crust Pumpkin
Previous Post

Cacao & Ginger Gelt Recipe

Next Post

Brandy-Kissed Snowflake Cocktail

Leave a Reply

Your email address will not be published.

Recipe Rating

5 Ingredient Cookbook 1000x1125

50% OFF



         200+ EASY AND DELICIOUS

                 MEALS AND TIPS

Gluten Free and More Logo