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Nothing screams the holiday season more than a fresh baked pumpkin pie and fully happy bellies. This gluten free pumpkin pie recipe uses a buttery gluten-free crust to surround the soft, smooth pumpkin spiced filling. It is all topped off with homemade fresh whipped cream. I’ll even show you tips on how you can enjoy this holiday treat using one of my favorite snack-hacks!

I always know that I will be able to partake in these holiday meals because of my simple lactose-intolerant, digestive-discomfort snack-hack, LACTAID® Fast Act Lactose Intolerance Caplets! More on this little tip here in a minute!
While your on Walmart.com, better to be safe than sorry, and go ahead and pick up your IMODIUM® and PEPCID®, for whoever may be needing it after your holiday feast!

Click on the image below to purchase items directly on Walmart.com.

Table of Contents

Best Gluten Free Pie Recipe:

I can't tell you how big of a fan of holiday meals that I am.

LACTAID® on hand.

But first, let's break down this gluten free pumpkin pie.

First of all, I make it in a hearty homemade butter pie crust.

This made-from-scratch crust is higher in fat thanks to the butter which is used.

This allows the crust a chance to stay moist, soft, and tender!

The easy pie filling is poured into the crust and set to bake until the pumpkin pie spice aroma fills up your entire home.

Then, as the pie is cooling, you can whip up your own homemade whipped cream to dollop on the very top of every slice!

So... now are you ready to make this pie so that you can then devour it?

Okay, here are more of the nitty gritty details....

Ingredient List:

1 prepared gluten-free butter pie crust (see instructions below)
¾ cups sugar
1 teaspoon ground cinnamon
¾ teaspoons ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
2 large eggs, beaten
1 15 oz can pumpkin (not pumpkin pie filling!)
1 12 oz can of evaporated milk

Recipe Pro Tips:

LACTAID® helps me through the holiday season by allowing me to indulge in decadent foods that contain dairy.

LACTAID® is for the prevention of gas, bloating and diarrhea associated with digesting dairy* Basically it prevents discomfort from sensitivity due to lactose.*

It is also the #1 pharmacist recommended brand of lactose intolerance products, so you know that it's something worth looking into.

This definitely includes this recipe for homemade pumpkin pie in a homemade butter crust with homemade whipped cream, all of which I could not eat without using LACTAID®!

I can confidently say that LACTAID® has been making my holidays happier for over 15 years!

How to Make the Butter Crust:

Gluten-Free Pumpkin Pie

Yield: 12

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 5 minutes

Ingredients

1 prepared gluten-free butter pie crust (see instructions below)
¾ cups sugar
1 teaspoon ground cinnamon
¾ teaspoons ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
2 large eggs, beaten
1 15 oz can pumpkin (not pumpkin pie filling!)
1 12 oz can of evaporated milk

Instructions

Make your butter pie crust according to the instructional card above.
Preheat your oven to 425*F. Combine the sugar, cinnamon, nutmeg, salt, and cloves together in a large mixing bowl, and stir until well combined.
Mix the beaten eggs into the dry ingredients, followed by the pumpkin and stir until combined. Add the evaporated milk last, making sure to stir until very well combined.
Pour the pumpkin pie filling into the bottom of the butter pie crust and bake for 15 minutes on the center rack. Then remove from heat and place tin foil over the top and sides of the pie and place back in the oven at 350*F. Bake for another 35-40 minutes, or until a toothpick inserted into the center of the pie, comes out clean.
Remove from heat and allow to cool to room temperature before serving.

Easy Pie Directions:

Make your butter pie crust according to the instructional card above.
Preheat your oven to 425*F. Combine the sugar, cinnamon, nutmeg, salt, and cloves together in a large mixing bowl, and stir until well combined.
Mix the beaten eggs into the dry ingredients, followed by the pumpkin and stir until combined. Add the evaporated milk last, making sure to stir until very well combined.
Pour the pumpkin pie filling into the bottom of the butter pie crust and bake for 15 minutes on the center rack. Then remove from heat and place tin foil over the top and sides of the pie and place back in the oven at 350*F. Bake for another 35-40 minutes, or until a toothpick inserted into the center of the pie, comes out clean.
Remove from heat and allow to cool to room temperature before serving.

Pumpkin Pie Pairings:

I'd highly recommend pairing this pie sky-high with vanilla ice cream, or homemade whipped cream!

My homemade whipped cream is insanely easy and wicked delicious - so I recommend, the more, the better!

Other Dessert Options:

There's nothing quite like a homemade pie around the holidays. Check out these other beauties!

Paleo Sweet Potato Pie

Gluten-Free Pumpkin Mousse Pie

Gluten-Free Cherry Pie

Leftover Pie:

Make sure that any leftover pie is cooled down to room temperature before storing it away.

Leftover pie should be covered tightly with tin foil or plastic wrap and stored in the fridge for up to 4-5 days.

I like to have my pie cut into slices before sliding the leftover pie pieces into the fridge.

Recipe Summary:

If you make my Gluten Free Pumpkin Pie, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Gluten Free Pumpkin Pie recipe, be sure to follow me on social media so you never miss a mouth-watering post:

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*This statements has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.