Description
Indulge in the warmth of autumn with this delectable gluten-free pumpkin pie. Featuring a creamy filling infused with aromatic spices and draped in a buttery crust, this dessert is sure to be the star of your holiday gatherings. Each bite delivers a perfect blend of flavors and textures, making it a delightful treat for everyone—gluten-free or not!
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup full-fat coconut milk
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 gluten-free pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together pumpkin puree, sugar, eggs, coconut milk, cinnamon, nutmeg, and ginger until smooth.
- Pour filling into the prepared gluten-free pie crust.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 40-50 minutes until set.
- Cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg