Gluten Free Pumpkin Pie Recipe

Gluten Free Pumpkin Pie Recipe

 Easy Make Gluten Free Pumpkin Pie Recipe

(makes 2 pies)


Pie Crust:

  • 1 pkg. At the Table Together Easy Make Gluten Free Original Focaccia Mix
  • 2 pie pans
  • 1 c. regular water (substitute for 1 c. club soda/sparkling water)

Pie Filling:

  • 4 c. mashed, cooked pumpkin
  • 2 (12 fl. oz) can evaporated milk
  • 4 eggs beaten
  • 1 1/2 c. packed brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • 1 tsp. salt


  1. Pour contents of bag, yeast and REGULAR water into a large bowl. Mix with a fork, wooden spoon, or mixer for 30 seconds
  2. Let it rest uncovered for 1 hour then gently, with your fingers, spread the dough into two pie pans
  3. Poke holes in crusts to ensure thorough cooking, set aside
  4. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well.
  5. Pour into prepared crusts. Bake 40 minutes in convection oven or until a knife comes out clean after being inserted 1 inch from the edge.

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