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Gluten-free pumpkin pie filling made with 10 ingredients (and no evaporated milk!) in 10 minutes of active time nestled in a flaky & tender gluten-free pie crust. Top it with whipped crème fraîche for a festive fall dessert!
I’ve been perfecting this GF pumpkin pie recipe since 2010, making it more bright, fresh-tasting, and streamlined than ever. This well-tested recipe tastes better-than-classic with a custardy, vibrant filling, warm spices, and crisp crust.
Thanks to Vermont Creamery for sponsoring this post! All opinions are my own.
Creamy filling + gluten-free flaky crust = GF pumpkin pie perfection!
I’ve been making a version of this gluten-free pumpkin pie since 2010, when I first published a glutenous iteration of it here on TBG. I’ve
View FULL RECIPE. Originally published on BoJon Gourmet
