I love Gluten-Free pies. This 8 ingredient pumpkin pie is so simple and the evaporated milk is such a unique flavor. To go the extra mile, I added a small amount of brown butter extract. If you’re not a fan of brown butter, you can easily substitute it out.
For this pumpkin pie, we are simplifying it by using a pre-made gluten-free crust. Of course, you can use a homemade crust, just be sure to follow the instructions for preparing that crust in case it needs to be baked ahead of time.
Why you will love this recipe
- This pumpkin pie with evaporated milk is very easy to make. It’s perfectly sweet, but not too sweet.
- This pie also doesn’t require a bunch of spices, since we are just using one which is OliveNations Pumpkin Pie spice.
Ingredients
- Pie crust: I’m using a gluten-free pie crust.
- Pumpkin pie spice: to keep this recipe simple we are using one single spice to achieve the pumpkin flavor. OliveNations pumpkin pie spice. Use code NK15 for 15% off.
- Brown butter extract: I get my brown butter extract from OliveNation. Use code NK15 for 15% off your entire order.
- Vanilla extract: provides another layer of flavor to the pie. I’m using Singing Dog Vanilla Extract.
- Pumpkin purée - be sure to use pumpkin purée and not pumpkin pie filling.
- Salt: enhances the pumpkin flavor.
- Eggs: Helps to provide texture to the pie.
- Evaporated milk: provides a creamy pie filling.
Instructions
- Preheat oven to 400 ℉.
- In a mixer, whisk together the brown sugar, pumpkin pie spice, and salt.
- Then add the pumpkin purée, evaporated milk, vanilla extract, brown butter extract, and eggs.
- Beat on medium until well combined.
- Pour the mixture into your pie shell. This will make enough for one deep dish pie, or if your pie crust is not so deep you will have a tad left over which can always be used to make mini pies.
- Bake for 15 minutes at 400 degrees, then lower the temperature to 350 ℉ and bake for an additional 40-45 minutes. The center will barely jiggle once the pie is done cooking.
- Remove from the oven and allow to cool on a baking rack. Will hold well in the refrigerator for 4-5 days.
- To pack, I got these cute gift/carry boxes for the pumpkin pie from OliveNation as well. They make the perfect carry box if you plan on taking a pie to a Thanksgiving or Christmas gathering.
Top Tips
- Not all canned pumpkin is created equal. I prefer to use Libby’s. You will find that some brands are very watery. If your pumpkin purée is watery upon opening, use a paper towel to gently remove some of the water.
- Always make sure eggs are at room temperature to ensure they mix properly. You can quickly bring eggs up to room temperature by placing them into a bowl of warm water for just a few minutes. Not too long or you could “cook” the egg. Just don’t forget to use your eggs, as I often do when I have them sitting in water!
FAQ
How do I store this pumpkin pie?
This pumpkin pie will keep well in the refrigerator for 4 to 5 days. Just cover loosely with saran wrap.
How do I know when the pie is done?
You will know when this pumpkin pie with evaporated milk is done because the center of the pie will jiggle just slightly. You will also see a very slight puffiness around the outer edges of the pie.
Can I freeze this pumpkin pie?
Yes, you can freeze this pumpkin pie. Once the pie has completely cooled down, wrap it tightly with plastic then place it in a large freezer, safe container, or bag. Allow the pie to thaw by placing it in the refrigerator overnight.
Can I make this pumpkin pie dairy-free?
Yes, you can make this pumpkin pie dairy-free by using coconut evaporated milk.
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📖 Recipe
Gluten Free Pies | Pumpkin Pie With Evaporated Milk
Ingredients
- 1 ready made pie crust I used gluten free
- ¾ cup brown sugar
- ½ teaspoon salt
- ¼ teaspoon pumpkin pie spice OliveNation - Use code NK15 for 15% off.
- ½ teaspoon brown butter extract OliveNation - Use code NK15 for 15% off.
- ¾ teaspoon Vanilla Extract
- 3 large eggs room temperature
- 1 12 oz evaporated milk
- 1 15 oz pumpkin purée
Instructions
- Preheat oven to 400 ℉.
- In a mixer, whisk together the brown sugar, pumpkin pie spice, and salt.
- Then add the pumpkin purée, evaporated milk, vanilla extract, brown butter extract, and eggs.
- Beat on medium until well combined.
- Pour the mixture into your pie shell. This will make enough for one deep dish pie, or if your pie crust is not so deep you will have a tad left over which can always be used to make mini pies.
- Bake for 15 minutes on 400 ℉, then lower the temperature to 350 ℉ and bake for an additional 40-45 minutes. The center will barely jiggle once the pie is done cooking.
- Will hold well in the refrigerator for 4-5 days.
- If you plan on taking a pie to a Thanksgiving or Christmas gathering just use tis Fall harvest pie box for OliveNation.
Notes
- Not all canned pumpkin is created equal. I prefer to use Libby’s. You will find that some brands are very watery. If your pumpkin purée is watery upon opening, use a paper towel to gently remove some of the water.
- Always make sure eggs are at room temperature to ensure they mix properly. You can quickly bring eggs up to room temperature by placing them into a bowl of warm water for just a few minutes. Not too long or you could “cook” the egg. Just don’t forget to use your eggs, as I often do when I have them sitting in water!
Criss says
I made this gluten-free pumpkin pie, and it was a hit! The texture was spot on, and you’d never guess it’s gluten-free. That evaporated milk really made it creamy. I’ll be making this again for sure!
Ashley says
I'm so excited to have found this recipe. I'll have a guest at Thanksgiving who can't have gluten so I'll be making this pie.
Nora says
My family loved this! Perfect for the upcoming Fall season! Thanks!
Oscar says
I’m so happy I found this gluten-free pumpkin pie recipe! It’s simple to make and tastes incredible, especially with the touch of brown butter extract.