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No Hassle Pumpkin Pie Recipe

No Hassle Pumpkin Pie Recipe

Do you like pumpkin pie but do not want the hassle of making it from scratch?  Libby’s Famous Pumpkin is easy to make. Here what you will need:



 ¾ cup of granulate sugar (or the substitute of your choice)

 1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

 ¼ teaspoon ground cloves

2 large eggs (or the substitute of your choice)

1 can (15 oz.) Libby’s 100% Pure Pumpkin

1 can (12 fl. oz.) Nestle Carnation Evaporated Milk (or the substitute of your choice)

1 unbaked 9 inch deep dish pie shell

Whipped cream optional (I make my own whipped cream and will post a video. Also Reddi Whip makes a gluten free whip cream)


 Pie Crust Instructions

 Defrost your frozen pie crust and following the instruction on the package. (I used the Whole Foods frozen gluten free pie crust)


Oven Temperature

 Preheat oven at 425 degrees for 15 minutes then reduce the temperature to 350 degrees.


 Pie Filling Instructions

 Mix sugar, cinnamon, salt, ginger and cloves in a small bowl.

Beat eggs in a large bowl.

Stir the pure pumpkin with the sugar and spice mixture.

 Slowly add the entire can of evaporated milk. Be sure to stir as you add the milk.

 Pour filling into pie shell.

 Bake at 350 degrees for 40 to 50 minutes.


To determine whether your pie is done, insert a knife near the center.  If the knife comes out clean the pie is cooked.


Cool for 2 hours and place in the refrigerator.