Recipe: Naturally Gluten-Free Fresh Pumpkin Pie

One thing about Thanksgiving that I love and have a really hard time doing without, is pumpkin pie. I grew up in a home where my maternal grandmother lived with us. Her maiden name was Sara Good and when she married John Baker, she became a Good-Baker and boy was she ever.

Every Saturday morning I would wake up to the smell of homemade bread baking in the oven, and every holiday at no less than eight different pies, but my all time favorite was the pumpkin pie. My grandmothers pie crust was to die for…flaky, tender, yummy deliciousness!

After I was diagnosed with celiac disease, that was the end of all my grandmothers yummy baked goods. I have tried to make a really good gluten-free pie crust from scratch, and I’ve gotten pretty close, but this recipe forgoes the crust and makes it doable for anyone. I hope you enjoy it.

Naturally Gluten-Free Fresh Pumpkin Pie

Serves: 8 (makes 1 9-inch pie)


2 eggs
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/4 cups evaporated milk (not sweetened condensed)
15 ounce homemade pumpkin puree*
1/4 cup chopped pecans for garnish


Heat oven to 400 degrees Fahrenheit.

Mix together eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until combined. Add in milk and pumpkin, stir until mixture is smooth consistency.

Pour into a 9-inch glass pie pan. Top with pecans.

Bake for 15 minutes then lower oven heat to 350 degrees Fahrenheit. Continue to bake for another 30 to 40 minutes. Pie should be firm set. Cool for at least 1 hour before cutting.

*Homemade Pumpkin puree

Yield amount is determined by the size of the pumpkin used.


1 medium to large sugar pumpkin


Heat oven to 325 degrees Fahrenheit.
Halve the pumpkin from the stem to base using a sharp knife. Take out and discard pulp, saving seeds for making roasted pumpkin seeds. Cover each pumpkin half with aluminum foil.
Place on baking sheet, foil side up. Bake in the heated oven for 1 hour or until fork tender.

Remove from oven.

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