Description
Gluten Free Pumpkin Pie is the perfect dessert for fall gatherings, combining a rich, creamy pumpkin filling with warm spices in a flaky gluten-free crust. This nostalgic recipe brings the comforting aroma of Thanksgiving into your home, making it impossible to resist a second slice. Easy to prepare and deliciously satisfying, it’s a crowd-pleaser that everyone will love, regardless of dietary restrictions.
Ingredients
Scale
- 1 Gluten-Free Pie Crust (store-bought or homemade)
- 1 can (15 oz) Canned Pumpkin Puree
- 3/4 cup Light Brown Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1 tsp Vanilla Extract
- 3 large Eggs
- 1 cup Heavy Cream or Coconut Milk
Instructions
- Preheat oven to 425°F (220°C). Place a 9-inch pie pan on a baking sheet.
- In a mixing bowl, whisk together canned pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and vanilla until smooth.
- Add eggs one at a time, mixing gently after each addition. Stir in heavy cream or coconut milk until well combined.
- Pour filling into the prepared pie crust.
- Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for an additional 40-50 minutes until set.
- Allow to cool before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For an extra flavor boost, consider adding pumpkin spice or swapping some pumpkin puree with sweet potato. To avoid sogginess, pre-bake the crust for about 10 minutes before adding the filling.