How To Make The Perfect Pumpkin Pie

organic pumpkin pie
gluten-free & egg-free — but flavor-full — pumpkin pie

I think I’ve finally found the perfect pumpkin pie recipe.

Which, in our family — with an egg allergy and gluten intolerance — has been quite the nut to crack.  

I’m a firm believer that vegetables belong in dessert just as much as dinner.  So while I often share recipes for savory dishes with our CSA Members, it’s the sweet ones that are responsible for first pulling me into the kitchen.

All to say…

Winter is pie season.  

…Also pot pie season.

…And soup season.

…And roasted root season.

It’s the season of warm, hearty, nourishing meals meant to be topped off with a slice of pumpkin pie and whipped cream.

This recipe is simple.

Adapted from the Farmers Market Pumpkin Pie recipe on the side of the can (I know, I know — but this isn’t a cooking blog, and I’ve always been more of a recipe improv kind of person rather than a recipe developer).

The important thing is that this pie sets like it has eggs in it, but it doesn’t.  Which means my son can eat it without ending up congested with a belly-ache.

Another reason I love this pie: it’s egg-free, gluten-free, but dairy-full.  

I’ve had a hard time finding egg-free recipes that aren’t vegan, and an even harder time making successful bakes that are void of dairy, eggs, and gluten. We love milk, butter, yogurt, and cream in this house — and with a generous dollop of whipped cream, this pumpkin pie made with condensed milk is silky, creamy and delicious.  

How To Make Perfect Pumpkin Pie

organic pumpkin pie and a slice of pie on a plate
this pumpkin pie doesn’t need eggs to stand up beautifully.
  • 15 ounces pumpkin puree (homemade or 1 can)
    • For homemade: slice a pie pumpkin into quarters and roast at 400ºF until tender enough for a fork to glide through the pumpkin.  Let cool slightly, then puree with an immersion blender or in a food processor.
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 14 oz. can sweetened condensed milk. 
  • 3 TBS cornstarch 
  • 1 9″ deep dish pie crust
  • Preheat oven to 425ºF
  • In a large bowl, stir pumpkin puree and spices together.  
  • Add condensed milk and cornstarch and stir until combined. 
  • Pour filling into the prepared pie crust
  • Bake at 425ºF for 15 minutes
  • Reduce temperature to 350ºF and bake for another 30 – 40 minutes, take out when the center of the pie jiggles like jello.
  • Cool on a rack, and let set for a few hours before slicing.  
  • Top with whipped cream

Whipped Cream:

Here’s where I’ll show you my recipe improv style.  While I don’t have exact measurements, I always make homemade whipped cream, and prefer maple syrup to confectioners sugar.

  • Organic Heavy Cream
  • Maple Syrup
  • Vanilla
  • Pour the heavy cream into a medium-sized bowl, then add a few seconds of maple syrup and a splash of vanilla.  
  • Whip with a hand mixer or whisk for 3 – 5 minutes, until the cream is thick enough to create soft peaks.  You can add more maple syrup to taste.
  • Spoon liberally onto pie.

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