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Pumpkin Pie Filling

Gluten Free
Course Dessert


  • 1/4 cup pecans, toasted and ground
  • 3 eggs
  • 2 cups pumpkin puree
  • 1/2 cup cream, not whipped
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  • Make my pie dough and line a pie plate with dough and pinch the top edge to make it look nice.
  • Toast the pecans in a 350 degree F oven for 5-7 minutes. Cool and then grind in a food processor. Sprinkle the ground pecans on the bottome of the unbaked pie crust and then set to the side as you make the pumpkin filling.
  • In my kitchenaide mixing bowl, I measure and add the pumpkin, eggs, cream, sugar and spices. Mix well.
  • Pour pumpkin puree into the prepared pie shell, on top of the pecans.
  • Bake for 45-55 minutes in a 375 degree F oven. You will know it is done when the filling gets a crack on the outer edge and the middle still looks wet. A knife inserted 1 inch from the side will come out mostly clean .... this is how you know it is done!
  • Place pie on a cooling rack. Serve once it has cooled to room temperature.
  • It tastes great with whipped cream. You can sweeten the cream with sugar or a bit of maple syrup.
  • Enjoy!


Equipment Needed;
Mini Hand Held Food Processor                          
Rolling Pin and Mat
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