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–+ servings
Gluten-Free Pumpkin Pie

Irresistibly Creamy Gluten-Free Pumpkin Pie Recipe

This Gluten-Free Pumpkin Pie offers a creamy filling and crumbly crust, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 can Pumpkin Puree Ensure you use 100% pure pumpkin.
  • 3/4 cup Granulated Sugar Sub with maple syrup for a deeper flavor.
  • 3 large Eggs For vegan needs, use flaxseed meal and water.
  • 1 cup Coconut Milk Full-fat coconut milk works best.
  • 1 teaspoon Ground Cinnamon Use freshly ground for robust taste.
  • 1/2 teaspoon Nutmeg A must-have spice for autumn flavor.
  • 1/2 teaspoon Ginger Powder Fresh ginger can elevate the taste.
Crust
  • 1 each Gluten-Free Pie Crust Store-bought or homemade with almond or rice flour.

Equipment

  • Mixing Bowl
  • Whisk
  • Pie Dish
  • Oven
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, and coconut milk.
  3. Add in the ground cinnamon, nutmeg, and ginger powder, blending until smooth.
  4. Carefully pour the pumpkin filling into your prepared gluten-free pie crust.
  5. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 40-50 minutes.
  6. Once baked, let the pie cool completely on a wire rack before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 8000IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Use a pie crust shield or aluminum foil to prevent over-browning during baking. Allow the pie to cool for perfect slicing.

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