The holidays are almost here!

With Thanksgiving and Christmas just around the corner you’ll want to start planning the holiday feasts and holiday parties. What is a holiday meal without delicious holiday treats, Christmas desserts, and Thanksgiving pies? Pumpkin pie is my favorite. Have you ever wanted to try making homemade gluten free pumpkin pie from scratch? I found a good pumpkin pie recipe and have modified it to be gluten free and simplified it. It really is easy to make homemade gluten free pumpkin pie filling.

I’ve always preferred canned pumpkin pie filling with just a bit more pumpkin pie spice added (I guess it’s just what I was raised with. I prefer this texture and flavor), but this homemade gluten free pumpkin pie filling is delicious, too. Everyone I know that has tasted it absolutely Loves it! And always asks for the recipe. For years I avoided ever attempting a homemade gluten free pumpkin pie filling because I thought it would be difficult and very involved, but it’s way easier than you’d ever expect!

Easy Delicious Homemade Gluten Free Pumpkin Pie Filling

Ingredients:

Pie Pumpkin, smaller than a typical jack-o-lantern pumpkin, about 6-8 inches in diameter.
1 cup sugar
3 Tbsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp salt
4 large eggs
3 cups pumpkin puree (way easier to get than you think, I swear!)
1.5 cans evaporated milk

Directions:

Rinse pumpkin clean, cut off top, scoop out insides (just like at Halloween), cut into 2-4 pieces.
Use a sturdy spoon, such as an ice cream scoop, to scrape all remaining stringy stuff from the “meat” of the pumpkin.
Put in microwave (yes, microwave! Told you it was easy!) in a microwavable bowl such as a glass casserole dish with lid, in two inches or so of water for 15 minutes on high.
Repeat in smaller increments of time if needed until soft enough to scoop innards out. Sometimes the “meat” falls right off the skin!
Puree in blender, who knew pumpkin puree was so easy to get, right?! Should yield about 3 cups or so.
Mix all ingredients in mixer or with hand blender.
Pour into gluten free pie crust right to the top, it won’t rise like a cake. Will be very runny, but will firm up after baking and cooling. Or pour into mini gluten free pie crusts in your muffin tin for adorable mini pumpkin pies, a holiday party favorite! (If you have extra puree, freeze and put in pancakes or French Toast. So good with maple syrup!)
Bake at 425 F for 15 min, then turn down to 350 F for another 50 min (or 25-30 min for mini pies). A knife inserted in the center should come out clean.
Cool. Top with whipped cream or vanilla ice cream and eat!

Yum! My mouth is watering already!

That’s it! It’s so much easier than you could have imagined to make delicious homemade gluten free pumpkin pie filling. Everyone will be in awe that you made pies from scratch and how wonderful this gluten free pumpkin pie tastes! Aren’t you just fabulous?!

Print Recipe

Delicious Homemade Gluten Free Pumpkin Pie Filling

Ingredients

Pie Pumpkin smaller than a typical jack-o-lantern pumpkin, about 6-8 inches in diameter.
1 cup sugar
3 Tbsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp salt
4 large eggs
3 cups pumpkin puree way easier to get than you think, I swear!
1.5 cans evaporated milk

Instructions

Rinse pumpkin clean, cut off top, scoop out insides, and cut into 2-4 pieces.
Use a sturdy spoon, such as an ice cream scoop, to scrape all remaining stringy stuff from the "meat" of the pumpkin.
Put in a microwavable bowl, such as a glass casserole dish with lid, in two inches or so of water and microwave on high for 15 minutes.
Repeat in smaller increments of time if needed until soft enough to scoop innards out. Sometimes the "meat" falls right off the skin.
Toss the skin. Puree the "meat" in blender. Should yield about 3 cups or so.
Mix all ingredients in a mixer or with a hand blender until well blended and smooth.
Pour into pie crust right to the top. Will be very runny, but will firm up after baking and cooling. Or pour into mini pie crusts in your muffin tin for mini pumpkin pies. (Save any extra puree)
Bake at 425 F for 15 min, then turn down to 350 F for another 50 min (or 25-30 min for mini pies). A knife inserted in the center should come out clean.
Cool. Top with whipped cream or vanilla ice cream and eat!