Gluten Free Pumpkin Pie

This Recipe is based upon the one off of Pacific’s box.  It turned out great!


  • 1 unbaked 9 inch Gluten Free Pie Crust bottom
  • One Carton Pacific Natural Foods Pumpkin Puree
  • 5oz Evaporated Milk
  • 3 Eggs
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves

Make one pie crust either according to the Gluten Free Crust Recipe or use 1/2 tub of Pillsbury Pie Crust.

Beat eggs in large bowl and mix in sugar, cinnamon, salt, ginger and cloves.  Gently stir in pumpkin and evaporated milk.

Pour into pie shell.

Bake in preheated 425 oven for 15 minutes.  Reduce temperature to 350 and bake for 50 to 60 minutes or until knife inserted near center comes out clean.

Gluten Free Pumpkin Pie - As you can see, it didn't last long!

Gluten Free Pumpkin Pie – As you can see, it didn’t last long!