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?
- 15 oz can pumpkin puree
- 14 oz can sweetened condensed milk
- 2 eggs (slightly beaten)
- 1.5 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 wholly gluten free pumpkin pie crust
Remove the Wholly Guten Free crust from the freezer to thaw
Preheat oven to 425 degrees
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 onlyMix the ingredients together well then pour into pie shell
Bake at 425 for 15 minutes
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 cleanServe with ice cream or whipped cream!