Gluten-Free Pumpkin Pie with Evaporated Milk

This Gluten-Free Pumpkin Pie with evaporated milk is the perfect dessert for fall, Thanksgiving, and Christmas celebrations. Made with a rich and creamy pumpkin filling, warm spices like cinnamon and nutmeg, and a gluten-free pie crust, this easy pumpkin pie recipe delivers all the comforting flavors of a traditional pie without the gluten. Whether you’re hosting a holiday gathering or just craving a seasonal treat, this no-fail gluten-free pumpkin pie is sure to impress. With the option to make it dairy-free, this pie can accommodate various dietary needs.

Ingredients

• 1 ready-made gluten-free pie crust
• ¾ cup brown sugar
• ½ teaspoon salt
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon brown butter extract
• ¾ teaspoon vanilla extract
• 3 large eggs (room temperature)
• 1 (12 oz) can evaporated milk
• 1 (15 oz) can pumpkin purée

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a mixer, whisk together the brown sugar, pumpkin pie spice, and salt until fully combined.
3. Add the pumpkin purée, evaporated milk, vanilla extract, brown butter extract, and eggs to the mixture. Beat on medium speed until smooth and well-combined.
4. Pour the pumpkin mixture into the prepared pie crust. This recipe will fill one deep-dish pie, and if your crust isn’t as deep, you may have a little extra filling, which you can use to make mini pies.
5. Bake the pie for 15 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes. The pie is done when the center barely jiggles when you gently shake the pie.
6. Allow the pie to cool to room temperature before refrigerating. It will keep in the refrigerator for 4-5 days.
7. If you’re taking this pie to a Thanksgiving or Christmas gathering, consider using a fall harvest pie box for a lovely presentation.

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Why You’ll Love This Recipe

This Gluten-Free Pumpkin Pie with evaporated milk is a comforting, rich dessert that’s perfect for fall and holiday gatherings. The creamy pumpkin filling is flavored with brown sugar, warm spices, and a hint of brown butter, creating a satisfying and flavorful pie. It’s easy to prepare and requires only a few simple ingredients, making it an ideal treat for anyone who loves traditional pumpkin pie but needs a gluten-free option.

Tips

• Make sure your pie crust is fully prebaked before filling it for the best texture.
• Room temperature eggs help ensure a smooth filling.
• If the crust starts to over-brown while baking, cover the edges with aluminum foil to prevent burning.

Variations and Substitutions

• Dairy-Free: Swap the evaporated milk with coconut milk or any dairy-free milk alternative, and use a dairy-free pie crust to make the pie completely dairy-free.
• Spices: If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, ginger, nutmeg, and cloves.
• Sweetener: If you prefer a lower-sugar option, try substituting the brown sugar with coconut sugar or maple syrup.

FAQs

Can I make this pie ahead of time?
Yes, this pie holds up well when made a day or two in advance. Simply store it in the refrigerator and serve chilled or at room temperature.

Can I freeze this pie?
You can freeze the pie before or after baking. If freezing before baking, cover the pie tightly with plastic wrap and aluminum foil and bake directly from frozen (you may need to add extra baking time). If freezing after baking, make sure it’s fully cooled, then wrap tightly for storage.

Can I use a homemade gluten-free pie crust?
Absolutely! If you prefer a homemade gluten-free pie crust, feel free to use your favorite recipe or substitute any store-bought gluten-free crust.

Serving Suggestions

• Top with a dollop of freshly whipped cream or a sprinkle of cinnamon for extra flavor.
• Serve alongside a warm beverage like spiced cider, coffee, or hot cocoa for a cozy treat.
• For a fun twist, try drizzling a little caramel sauce or maple syrup over the top before serving.

This gluten-free pumpkin pie is a perfect choice for a crowd-pleasing dessert that everyone can enjoy, whether or not they have dietary restrictions!