Gluten Free Pumpkin Pie

If you are looking for a recipe with homemade crust, this isn’t it. Homemade gluten free crust is great, but why bother when you can buy pre-made gluten free crust? However, if you ware looking for a quick and easy gluten free pumpkin pie recipe, this is it!

I basically follow the recipe on the back of the pumpkin puree. I usually add a bit more cinnamon and I add some pumpkin pie spice. If you don’t love cinnamon, stick to the 1 tsp the puree can recommends. While I’m not huge on cinnamon, I happen to like a little extra zap of cinnamon in my pumpkin pie. Others appear to like it too! The pie shell I love to use is the Wholly Gluten Free crust. They are a dedicated bakehouse and the crust is tasty. Even my little brother was impressed! There are 2 pie shells that it comes with. For this pie, you have to thaw for 10-20 minutes. I tend to thaw for about 20 minutes. If you take it out before you start mixing then it should be ready by the time you mix everything together to bake.

I went to heat up a pumpkin pie slice and my husband acted like I just personally insulted him. I do like cold pie but I was wanting to eat it with a bit of ice cream and was craving that warm and cold balance. What about you? Cold or warm pumpkin pie?

Gluten Free Pumpkin Pie

Ingredients

Instructions

  1. Remove the Wholly Guten Free crust from the freezer to thaw

  2. Preheat oven to 425 degrees

  3. Lightly beat the 2 eggs then add that into a mixing bowl with the rest of the ingredients

    If you don't love cinnamon use 1 tsp only
  4. Mix the ingredients together well then pour into pie shell

  5. Bake at 425 for 15 minutes

  6. Reduce temperature to 350 and bake for another 35-40 minutes

    Your pie is done when you can insert a knife into the center and it comes out clean
  7. Serve with ice cream or whipped cream!

Keywords: gluten free pie, pumpkin pie, gluten free, gluten free thanksgiving,