Gluten Free Maple Pumpkin Pie

Alistaire was very happy with Mama making him a gluten-free pumpkin pie and he has requested it for Thanksgiving next week.

Gluten Free Maple Pumpkin Pie


  • 3 large eggs, separated
  • ¼ cup pure maple syrup
  • 1¾ cups pumpkin puree (15-ounce can)
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp fine sea salt
  • 1/8 tsp ground nutmeg
  • ½ cup whole milk or whole milk evaporated milk (canned)
  • 1 frozen gluten-free pie crust


Place the pie crust on a rimmed cookie sheet. Preheat oven to 425°.

In a large mixing bowl whisk the egg yolks, maple syrup, pumpkin, spices, salt, and milk together until smooth.

In a separate bowl whisk the egg whites until frothy, or better, until soft peaks form*.

Add egg whites to mix, gently fold in.

Spread into the pie shell (it will mound up).

Bake for 15 minutes. Reduce heat to 350°, bake for 45 minutes.

Let cool on counter for an hour, then chill in refrigerator for a few hours before serving.


*I used a vintage rotary beater to whisk the eggs (like this). It quickly turns egg whites into peaks.