Description
A rich and creamy pumpkin pie that everyone can enjoy, especially during the fall season or holiday gatherings, made easy and gluten-free.
Ingredients
Scale
- 1 1/2 cups gluten free pie crust
- 2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- Whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt in a large mixing bowl until smooth.
- Pour the filling into the gluten free pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set.
- Allow the pie to cool before serving.
Notes
Serve with whipped cream on top or a scoop of vanilla ice cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg