Gluten Free Pumpkin Pie: A Delicious Holiday Treat!
A delicious and easy-to-make gluten free pumpkin pie perfect for the holiday season.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 cups gluten free pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, brown sugar, coconut milk, eggs, and vanilla extract.
- Add the spices (cinnamon, nutmeg, ginger, and salt) and mix until smooth.
- Pour the pumpkin mixture into the gluten free pie crust.
- Bake for 45-50 minutes or until the filling is set.
- Let the pie cool before serving.
Notes
- For a richer flavor, use fresh pumpkin instead of canned.
- Serve with whipped cream or a dairy-free alternative.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg