Gluten-Free Pumpkin Pie
This Gluten-Free Pumpkin Pie features a rich, spiced filling nestled in a crisp, gluten-free crust, perfect for a cozy autumn dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups gluten-free all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 1 large egg
- 2 tbsp cold water
- 1 can (15 oz) pumpkin puree
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix gluten-free flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Whisk egg and cold water together; add to flour mixture and mix until dough forms.
- Press dough evenly into a 9-inch pie pan. Chill in the refrigerator for 15 minutes.
- In a large bowl, combine pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, nutmeg, and salt; mix until smooth.
- Pour the pumpkin filling into the chilled crust.
- Bake for 50–60 minutes or until a knife inserted near the center comes out clean.
- Allow pie to cool completely before serving. Refrigerate leftovers.
Notes
For extra flavor, serve with a dollop of whipped cream and a sprinkle of cinnamon on top.
Find it online: https://seasonedrecipe.com/gluten-free-pumpkin-pie-recipe/