Gluten-Free Pumpkin Pie Recipe: Creamy & Delicious
Enjoy the rich flavors of fall with this gluten-free pumpkin pie. It’s a crowd-pleaser that’s easy to make and perfect for the holidays.
Ingredients:
- 1 gluten-free pie crust
- 1 can (15 oz) pumpkin puree
- 1 cup coconut milk (or any dairy-free milk)
- 3/4 cup brown sugar
- 2 eggs (or flaxseed egg substitute for vegan option)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together pumpkin puree, milk, sugar, eggs, and spices.
- Pour the mixture into the gluten-free crust.
- Bake for 50–60 minutes or until the filling sets.
- Let it cool before serving with whipped cream or a dairy-free alternative.
Pro Tip: Add a sprinkle of cinnamon on top for extra aroma and flavor.