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Gluten-Free Pumpkin Pie

Gluten-Free Pumpkin Pie That Will Wow Your Taste Buds

This Gluten-Free Pumpkin Pie offers all the comfort of traditional pumpkin pie without gluten, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pie Filling
  • 15 oz Pumpkin Puree 100% pure pumpkin
  • 3/4 cup Granulated Sugar Adjust to taste
  • 3 large Eggs Essential for binding
  • 1 cup Coconut Milk Full-fat recommended
  • 1 tsp Ground Cinnamon Freshly ground preferred
  • 1/2 tsp Nutmeg For depth and aroma
  • 1/2 tsp Ginger Powder Fresh ginger can be used
  • 1 pie crust Gluten-Free Pie Crust
Optional Toppings
  • 1 cup Whipped Cream For serving
  • 1 scoop Vanilla Ice Cream Optional accompaniment
  • 2 tbsp Maple Syrup For drizzling

Equipment

  • Mixing Bowl
  • whisk
  • Oven
  • Pie dish
  • spatula

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, whisk together pumpkin puree, granulated sugar, eggs, coconut milk, ground cinnamon, nutmeg, and ginger powder until smooth.
  3. Pour the filling into the prepared gluten-free pie crust.
  4. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 40-50 minutes.
  5. Cool the pie completely on a wire rack for at least 1-2 hours before slicing.
  6. Serve with optional toppings like whipped cream, vanilla ice cream, or maple syrup.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 8gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 180IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

For best results, use pure pumpkin puree and full-fat coconut milk. Letting the pie cool completely aids in slicing and presentation.

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