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5
from
2
votes
Gluten Free Pumpkin Pie Recipe
This gluten-free pumpkin pie recipe is easy to make using basic ingredients. It’s the perfect dessert to serve for Thanksgiving or any day you’re craving fall flavors.
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
366
kcal
Author:
Chrystal Johnson
Equipment
Mixing bowls
Whisk
Measuring cups and spoons
Dough blender
Plastic Wrap
Rolling pin
9-inch pie plate
Ingredients
1
gluten free pie crust
1
can
pumpkin puree
not pumpkin pie filling
1
can
sweetened condensed milk
full fat
2
eggs
1
teaspoon
vanilla extract
1
teaspoon
cinnamon
1
teaspoon
pumpkin pie spice
½
teaspoon
sea salt
Instructions
Press your pie crust into your pie pan. If it's raw dough, dust lightly with gluten free flour. Then preheat your oven to 350˚ F before proceeding.
Add all ingredients to a large bowl and whisk to combine.
Once smooth, pour the filling into your pie dish.
Bake the pie for 45-50 minutes. It’s done when a butter knife inserted 1-inch from the pie crust comes out clean.
Let the pumpkin pie cool, then serve each slice with whipped cream or ice cream top of the pie, if desired.
Nutrition
Calories:
366
kcal
|
Carbohydrates:
47
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.5
g
|
Cholesterol:
88
mg
|
Sodium:
391
mg
|
Potassium:
315
mg
|
Fiber:
4
g
|
Sugar:
31
g
|
Vitamin A:
8815
IU
|
Vitamin C:
4
mg
|
Calcium:
181
mg
|
Iron:
2
mg