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.

Gluten-free Pumpkin Pie

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

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Pour the pumpkin filling into the prepared crust.
  5. Bake for 50 minutes, or until the center is set. Allow the pie to cool completely before serving.
  6. 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