Gluten-free Pumpkin Pie
Indulge in the warm flavors of fall with this delicious Gluten-Free Pumpkin Pie recipe. Made with a buttery crust and a creamy pumpkin filling, this pie is the perfect dessert for any occasion.
Ingredients
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the gluten-free graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into a 9-inch pie dish to form the crust.
- In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt. Gradually stir in the heavy cream until well combined.
- Pour the pumpkin filling into the prepared crust.
- Bake for 50 minutes, or until the center is set. Allow the pie to cool completely before serving.
- Top with whipped cream, if desired, and serve.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 50 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 35g
- Protein
- 4g
- Fat
- 18g
Supplies
9-inch pie dish Mixing bowl Whisk Baking oven
Tools
Oven Mixing spoon Measuring cups and spoons
Serving suggestions
Serve the Gluten-Free Pumpkin Pie with a dollop of whipped cream and a sprinkle of cinnamon for a delightful treat.
Tips & tricks
For a dairy-free version, substitute the heavy cream with coconut cream.
Cost
$12