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Gluten Free Pumpkin Pie Photo

Gluten Free Pumpkin Pie Recipe

Sharon L.
This is an easy and simple recipe for Gluten Free Pumpkin Pie. Creamy filling, crisp pie crust, and warm spices make this pie perfect.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Cuisine Gluten Free
Servings 10 1 slice
Calories 93 kcal

Ingredients
  

  • 1 9-inch Gluten-Free Pie Crust
  • 1 15-ounce can Pumpkin Puree
  • 2 large Egg room temperature
  • 1/2 cup Granulated Sugar (101g)
  • 1/4 cup Light Brown Sugar (58g)
  • 1 teaspoon Ground Cinnamon (2g)
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 12 ounce can Evaporated Milk (see notes)

Instructions
 

  • Preheat oven to 425°F.
  • Prepare the 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°F.
  • Bake at 350°F 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

  • For Lactose Free, use an 11 oz. container of Carnation Lactose Free Evaporated Milk.
  • For Dairy Free, make my pie crust with the dairy free/vegan option and use Nature’s Charm Evaporated Coconut Milk.

    • Nutrition

    Calories: 93kcalCarbohydrates: 19gProtein: 2gFat: 1gSodium: 134mgFiber: 1gSugar: 17g
    Keyword Baked, Baking, Fall, Gluten Free, Gluten Free Baking, Gluten Free Desserts, Party Food, Pies, Pumpkin, Thanksgiving
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