Who does not like a good old-fashioned pumpkin pie? If you think that delicious GF pumpkin pie is not possible, here's proof that you can still enjoy this traditional dessert while following a GF lifestyle.

    I was first introduced to pumpkin pie when I spent my first Thanksgiving in the United States over 20 years ago, and I have been in love with it ever since. Coming from Italy, I had never known that such a pie even existed, but once I found out about it, for years it was all I wanted to eat as soon as the aromas of autumn would permeate the air. 
... Then one day, we found out that my whole family and I had celiac, and my "sweet" dreams were shattered... Thanks to my innate perseverance, though, and since one of my mottos is that: "almost every dish can be made gluten free" - I put on my apron, rolled up my sleeves, and started experimenting with various allergy-friendly pie crusts and GF ingredients, and my gluten-free family and I were once again able to enjoy this wonderful dessert and many more.

    This recipe is very easy and it does not require any home made pie crust, (though crumbling GF "graham" crackers and butter could serve as a good substitute for the pre-made crust). It is perfect for sharing with your guests, and I can promise you that no one will ever even know that it has absolutely no gluten in it. 

    As I always say: take my word for it, because this recipe too has been family 
and party-tested!

(Serves 6 dessert lovers)


*(All ingredients must read or be GF)
  • 1 ready-made GF pie crust
  • 1 large organic egg
  • 1 can of organic pumpkin puree (possibly without spices added)
  • 1/4 cup of sugar in the raw
  • 1 and 1/2 tsp cinnamon
  • 1 tsp ginger powder + 1 tsp nutmeg (make sure that your spices are labeled GF)
  • A pinch of salt
  • 1 Small can of sweet condensed milk

Let's get baking...
  • Take the ready-made GF piecrust out of the freezer and set aside (remember to remove the plastic film that covers the top ;)
  • In a medium-sized mixing bowl beat the egg, with the sugar, spices, and a pinch of salt - on medium for 1-2 minutes, or until mixture doubles in size and becomes lighter color
  • Preheat the oven to 350 F
  • Incorporate the condensed milk and the pumpkin puree, beating for a minute on high
  • Set the pie crust on an oven-safe glassware or on a cookie sheet to prevent spillage as it bakes
  • Pour the mixture in the crust almost to the rim, and place in the oven for 50-60 minutes, or until the tip of a thin knife or a toothpick comes out clean when inserted in the middle (If the surface still seems giggly and the toothpick comes out wet, you may want to give the baking an extra 10-15 minutes, and check often for doneness)
  • My suggestion is not to preheat the pie crust even if it is specified on its instructions, as I have noticed that the GF crust tends to burn more easily
  • Options:  
    • If you feel that the pie could use a bit more cinnamon, go for it and add some extra in the mix while incorporating all of the ingredients! 
    • If you want some decorations on the surface, set aside a few tbs of the mixture before incorporating the condensed milk, place the uncooked pie in refrigerator for 20-30 min. After it has set, slowly pour the liquid you had set aside all over the top, and use a toothpick to make swirls or designs, before placing it in the oven.

Buon Appetito!


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