Gluten-Free Pumpkin Pie
Enjoy gluten free pumpkin pie with an easy filling and the flakiest of crusts!
Servings 6 slices
Calories 524kcal
Equipment
Ingredients
- 1 single gluten free pie crust unbaked
- ¾ cup (177 ml) 35% whipping cream
- 4 large eggs
- 1 ⅜ cups (370 g) pure pumpkin puree (1 x 14-ounce) can
- 1 cup (228 g) raw sugar
- 3 ½ teaspoons (9 g) pumpkin spice
Instructions
- Preheat oven to 350F.
- Add everything except the pie shell to a blender in the order given. Puree until smooth, or whisk it all together by hand. Pour the filling into the unbaked pie shell.
- Bake the pie for 50 minutes or until the filling is cooked in the center. (When a knife inserted into the centre comes out clean, your pie is done.)If you don't want your crust overly browned, cover the edges with tin foil for the first 20 minutes of baking and then remove it.
Notes
- Meal prep tip: Prepare the pie crust a day ahead and keep it in the refrigerator.
- Serve pumpkin pie with whipped cream, if you wish.
- Store cooked, cooled pie in the refrigerator up until an hour before serving.
Nutrition
Serving: 1slice | Calories: 524kcal | Carbohydrates: 59g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 170mg | Sodium: 294mg | Potassium: 235mg | Fiber: 3g | Sugar: 42g | Vitamin A: 9043IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg
