Gluten Free Pumpkin Pie Recipe
This is an easy and simple recipe for Gluten Free Pumpkin Pie. Creamy filling, crisp pie crust, and warm spices make this pie perfect.
Servings: 10 slices
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Ingredients
- 1 9- inch gluten free pie crust
- 15 oz. pumpkin puree 1 can
- 2 large eggs room temperature
- ½ cup granulated sugar 101g
- ¼ cup light brown sugar packed (58 g)
- 1 teaspoon ground cinnamon 2 g
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 12 oz. evaporated milk see notes
Instructions
- Preheat oven to 425 degrees.
- Roll out the already prepared pie crust and place in a 9-inch pie plate. Place in the refrigerator while you prepare the filling.
- In a medium bowl, whisk together the pumpkin puree, eggs, granulated sugar, light brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in the evaporated milk until incorporated.
- Pour the filling into the cold crust and bake on the center rack for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350 degrees.
- Bake at 350 degrees for 30-50 minutes. The pie is done when the edges are set and the middle 2 inches of the pie is still slightly jiggly.
- Cool on a wire rack for 2 hours then serve or refrigerate until ready to serve.
- Serve with homemade whipped cream.
Notes
- Prep time does not include making/chilling the pie crust.
- 11 oz. of lactose free evaporated milk can be subbed for the 12 oz. of regular evaporated milk.
- For Dairy Free, make my pie crust with the dairy free/vegan option and use Nature’s Charm Evaporated Coconut Milk.
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Nutrition Information
Serving: 1g | Calories: 166kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 189mg | Fiber: 2g | Sugar: 22g
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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