Introduction

Oh, pumpkin pie! Just the thought of it brings back so many wonderful memories, doesn’t it? The crisp autumn air, the warm scent wafting from the oven, and that first perfect slice… pure comfort! If you’ve ever thought making a delicious pumpkin pie from scratch was too much work, or if you’re navigating gluten-free, I’ve got a treat for you! This recipe is so incredibly simple, you’ll be wondering why you didn’t try it sooner. It’s the kind of pie that feels special, but is honestly a breeze to whip up, making it perfect for those last-minute gatherings or a cozy weekend treat.

Why You’ll Love This Recipe

Fast: Seriously, you’ll be amazed at how quickly this comes together.
Easy: No fancy techniques needed here, just a few simple steps!
Giftable: This pie is so beautiful and delicious, it makes a thoughtful homemade gift.
Crowd-pleasing: Even those who aren’t gluten-free will be asking for a second slice!

Ingredients

Gather ’round, my friends, because you won’t need a million things for this recipe. Here’s what you’ll need:

1 unbaked Gluten-Free Pie Crust: Grab your favorite store-bought one to save time, or make your own if you’re feeling ambitious!
15 ounces unsweetened pumpkin puree: Make sure it’s 100% pumpkin, not pumpkin pie filling.
½ cup almond milk (or other dairy-free milk): Unsweetened is best, but whatever you have on hand will work beautifully. Coconut milk or oat milk are great options too!
½ cup pure maple syrup: This gives our pie that lovely natural sweetness and a hint of autumnal flavor.
2 large eggs: These are key for getting that perfectly smooth and creamy texture.
1 teaspoon ground cinnamon: The quintessential pumpkin pie spice!
½ teaspoon ground nutmeg: A warm, fragrant spice that pairs perfectly with cinnamon.
½ teaspoon sea salt: Just a pinch to balance out all the sweet flavors.
¼ teaspoon ground cloves: This little spice adds a wonderful depth of flavor. Be careful not to add too much, as it can be strong!

How to Make It

Alright, let’s get baking! It’s seriously as simple as whisking and pouring.

Preheat Your Oven: First things first, get that oven warming up to 375°F (190°C). This gives it plenty of time to reach the perfect temperature.
Mix the Wet Ingredients: Grab a nice big bowl. Add your pumpkin puree, almond milk, maple syrup, and those two eggs. Whisk it all together until it’s super smooth and lovely. No lumps allowed!
Add the Spices: Now, it’s time for the magic! Stir in the cinnamon, nutmeg, sea salt, and cloves. Give it another good stir until everything is beautifully combined and smells like fall.
Pour into the Crust: Carefully pour that gorgeous pumpkin mixture into your unbaked gluten-free pie crust. Fill it almost to the top, but leave a little room for it to bubble up slightly.
Bake to Perfection: Pop that pie into your preheated oven. You’ll want to bake it for about 50-60 minutes. How do you know it’s ready? The edges should look set, and if you gently insert a knife near the center, it should come out clean. It might still have a slight wobble in the very middle, which is totally fine – it will continue to set as it cools.
Cool Down: This is probably the hardest part: waiting! Let your beautiful pumpkin pie cool completely on a wire rack. This allows the filling to fully set and prevents a soggy bottom. I know, the smell is intoxicating, but patience is a virtue (and makes for a better slice!).

Substitutions & Additions

The beauty of this recipe is how adaptable it is! Here are a few ideas to make it your own:

Milk: If you don’t have almond milk, feel free to use oat milk, soy milk, or even regular dairy milk if that’s what you prefer.
Sweetener: While maple syrup is wonderful, you could experiment with a bit of brown sugar or coconut sugar, adjusting to your sweetness preference.
Spices: Feeling adventurous? Add a pinch of ginger or cardamom for an extra layer of flavor. You can also use a pre-made pumpkin pie spice blend – just start with about 1 ½ teaspoons and adjust to your liking.
Creaminess Boost: For an extra decadent pie, stir in a tablespoon or two of coconut cream or even some softened cream cheese (if you’re not strictly dairy-free).

Tips for Success

A few little pointers to ensure your pie turns out perfectly every time:

Don’t Overbake: Overbaking can lead to a cracked or dry filling. Keep an eye on it in the last 10 minutes of baking. Remember, the center will continue to set as it cools.
Room Temperature Eggs: Using room temperature eggs will help them incorporate more smoothly into the filling, creating a more uniform texture. Just pop them in a bowl of warm water for about 5-10 minutes if you forget to take them out ahead of time.
Prep Ahead: You can easily mix the pumpkin filling ingredients (before adding eggs if you want it super fresh) a day in advance and store it in the refrigerator. Just give it a quick whisk before pouring it into the crust.
Blind Baking (Optional): If you find your gluten-free crust tends to get soggy, you could lightly blind bake it for about 5-10 minutes before adding the filling. However, this recipe is usually forgiving enough that it’s not strictly necessary!

How to Store It

Once your pie has cooled completely, you’ll want to store it properly to keep it delicious. The best place is in the refrigerator. You can cover it loosely with plastic wrap or transfer it to an airtight container. It’s usually best enjoyed within 3-4 days. And yes, it’s also delicious cold or warmed up slightly!

FAQs

Is it really gluten-free?

Yes! This recipe uses a gluten-free pie crust and all the other ingredients are naturally gluten-free. Just be sure to double-check your pie crust package to ensure it’s certified gluten-free.

Can I make this dairy-free?

Absolutely! The recipe already calls for almond milk or another dairy-free milk, making it naturally dairy-free.

My pie cracked. What happened?

Cracking often happens when the pie is overbaked or cooled too quickly. Don’t worry, though! It still tastes just as amazing, and a dollop of whipped cream or a sprinkle of cinnamon can easily hide any imperfections.

Can I make this ahead of time for Thanksgiving?

Yes! You can bake the pie a day in advance. Let it cool completely, then cover it and store it in the refrigerator. It will be ready to serve the next day!

Easiest Gluten-Free Pumpkin Pie

A simple and delicious gluten-free pumpkin pie perfect for cozy nights and last-minute gatherings. This recipe is quick, easy, and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings 8 slices

Equipment

Oven Preheat to 375°F (190°C)
Large bowl
Whisk
Wire rack

Ingredients

Main ingredients

1 unbaked Gluten-Free Pie Crust Grab your favorite store-bought one to save time, or make your own.
15 ounces unsweetened pumpkin puree Make sure it's 100% pumpkin, not pumpkin pie filling.
0.5 cup almond milk Or other dairy-free milk like coconut milk or oat milk. Unsweetened is best.
0.5 cup pure maple syrup
2 large eggs Room temperature eggs are recommended.
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon sea salt
0.25 teaspoon ground cloves Be careful not to add too much, as it can be strong!

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, whisk together pumpkin puree, almond milk, maple syrup, and eggs until smooth.
Stir in cinnamon, nutmeg, sea salt, and cloves until well combined.
Pour the pumpkin mixture into the unbaked gluten-free pie crust.
Bake for 50-60 minutes, or until the edges are set and a knife inserted near the center comes out clean. The center may still have a slight wobble.
Let the pie cool completely on a wire rack before serving.

Notes

This pie can be stored in the refrigerator, covered loosely with plastic wrap or in an airtight container, and is best enjoyed within 3-4 days. It's delicious cold or warmed up slightly.