Gluten Free Pumpkin Pie

This amazing Gluten Free Pumpkin Pie recipe is creamy, flavorful and tastes pretty amazing! It's such an easy recipe and whips up in a food processor in minutes! DONE! Perfect for Thanksgiving

Course Dessert

Cuisine North American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings pieces of pie

Calories 289kcal

Author Judy

Equipment

Ingredients

1 pie crust one 9" gluten-free - unbaked
1 14 oz can pumpkin unsweetened
1 can Sweetened Condensed Milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 salt
1 cup Whipping cream
1/2 cup Pecans halves

Instructions

Directions

Preheat the oven to 425F/220C
In a large bowl combine the filling ingredients and mix well. I use a small handheld mixer, but be careful. Pumpkin pie filling will spray all over the place!
Next, pour the filling into the gluten free pie crust shell. You can make your own - using gluten free flours or buy one frozen and already prepared. There are some quality prepared pie crusts in grocery stores now!
Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 35-40 minutes or until a toothpick or knife comes out clean. Be sure not to overcook as the filling will 'crack' around the edges.
Finally, cool and garnish with whipped cream and pecan halves.

Notes

Finally, cool and garnish with whipped cream and pecan halves.

Nutrition