Delicious Gluten-Free Pumpkin Pie for Cozy Fall Gatherings

This gluten-free pumpkin pie offers rich autumn flavors that everyone can enjoy, making it a must-try for the season.

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Prep Time 20

Cook Time 1 5

Cooling Time 1

Total Time 2 25

Servings: 8 slices

Course: DESSERTS

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 can Pumpkin Puree opt for 100% pure pumpkin for best results
3/4 cup Granulated Sugar adjust based on your sweetness preference
2 large Eggs helps bind the filling
1 cup Coconut Milk full-fat adds creamy richness
1 teaspoon Ground Cinnamon using freshly ground enhances the flavor
1/4 teaspoon Nutmeg amplifies the aroma
1/2 teaspoon Ginger Powder swapping for fresh ginger can elevate the taste

For the Crust

1 pie crust Gluten-Free Pie Crust store-bought or homemade with almond or rice flour

Equipment

mixing bowl
whisk
Pie Dish
Oven

Method

Preparation Steps

Preheat the Oven: Set your oven to 425°F (220°C).
Prepare the Filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, coconut milk, ground cinnamon, nutmeg, and ginger powder until smooth and creamy.
Assemble the Pie: Pour the filling into your prepared gluten-free pie crust.
Bake: Place the pie in the preheated oven and bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes.
Cool: Remove the pie from the oven and let it cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 3000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Serve each slice with a dollop of whipped cream for an extra touch of indulgence.

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