This creamy pumpkin pie leans on a simple, no-fuss filling: canned pumpkin puree whisked smooth with sweetened condensed milk, a touch of cornstarch for structure, and a warm blend of cinnamon, ginger, nutmeg, and allspice. A splash of heavy cream and vanilla extract rounds everything out into a silky, pourable custard that bakes up dense and rich rather than watery or grainy. The high-heat start followed by a slow finish at a lower temperature is what gives the filling that perfectly set, barely-wobbly center everyone wants from a good pumpkin pie. Once it's baked and fully cooled, the filling firms into clean, sliceable wedges that hold their shape beautifully under a swoop of whipped cream. It's a cozy, make-ahead dessert that fits neatly into a gluten free holiday spread without sacrificing that classic custardy texture and warm spice flavor everyone's expecting.
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Learn more →8 servings
Goldbaum's All Natural Original Pie Crust, 6 oz
Sweet Loren's Pie Crust, 8.1 oz
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no cornstarch lumps remain.
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