gluten free pumpkin pie

Gluten Free Pumpkin Pie

Whether you are looking for a Holiday pie or simply a fall weather treat, this healthy gluten-free pumpkin pie will keep you coming back for more!

Gluten Free Pumpkin Pie

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Gluten Free Pumpkin Pie

Pumpkin pie was always a favorite growing up. Even into my adulthood, I would fill the house with the smell of pumpkins for days at a time as I baked sometimes 10+ pumpkin pies.

That all ended when I went gluten-free sadly. Little did I know that it didn’t have to!

It took me a few years to really figure out this gluten-free baking thing. I mean REALLY figure it out.

So much so that you won’t be able to tell that this pie is a healthy, gluten-free version of the pie you grew up with!

gluten free pumpkin pie

Does Pumpkin Pie Filling Contain Gluten?

That all depends on this filling.  BUT if you make your own, as in this recipe, you can rest assured that it is most certainly gluten-free!

Always check your ingredients because sometimes things sneak in!

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gluten free pumpkin pie

Why Do Pumpkin Pies Crack?

Well they don’t HAVE to crack.  But when they DO crack it is often due to overcooking.  It will also pull away from the edges a bit if overcooked.

Check out the beautiful gluten free pie below.  Notice it did not pull away and it is not cracked.

A perfectly cooked pumpkin pie will look just like this!

How do you know when it is done?  Keep on reading!

gluten free pumpkin pie

How Jiggly Should Pumpkin Pie Be?

It should be just a tiny bit jiggly in the center.  Not too much and not solid.

If you wait until all the jiggles are gone, then most likely you’ve overcooked your pie.

I start checking my pie around 65 minutes and do the jiggle test.  When just the very center only jiggles slightly, I know it is done!

gluten free pumpkin pie

How to Store Gluten Free Pumpkin Pie?

You will definitely want to store your pie in the refrigerator to keep it fresh as long as possible.

Depending on how much pie is left will determine if I transfer it to an airtight storage container or if I simply cover it and store it in the pie pan itself.

Either way, keep it cold after cooking!

Should Pumpkin Pie Be Served Warm or Cold?

The age old question, right?

Most people think pumpkin pie should be served cold.  I tend to agree.  BUT, I also like to enjoy a warm, fresh out of the oven pie.

If you do want to eat your pumpkin pie warm, I would suggest letting it sit to cool down a little first.  This also allows it to continue forming its shape.  A warm pie will be softer than a cold pie, so keep that in mind.

gluten free pumpkin pie

How To Make Gluten Free Pumpkin Pie

Make the gluten free pie crust according to instructions. I recommend using this gluten free pie crust because it works so well with this pie.  Once it is done, set aside and let it cool.

Gluten Free Pie Crust

Preheat oven to 325 degrees F.

Gather your ingredients and combine them all into a large mixing bowl.  Easy peasy, right?

gluten free pumpkin pie

Using a hand beater, mix the ingredients well.  Then pour the pie filling into your cooled pie crust.

gluten free pumpkin pie

Bake for 65-75 minutes until done. If you jiggle the pie and the center is really jiggly, then it is not done.

A tiny amount in the very center is fine! I have found that baking times vary quite a bit, so just watch your pie starting around 60 minutes and check on it every 5 minutes.

gluten free pumpkin pie

Let the pumpkin pie cool to room temperature and serve with (optional) whipped cream!

Look at how beautifully baked this amazing gluten free pie is!

gluten free pumpkin pie

ENJOY!

Other Gluten Free Pumpkin Desesrts From The Gluten Free Option

Pumpkin Pie Cream Cups

Gluten Free Pumpkin Bars

Pumpkin Bread

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Whether you are looking for a Holiday pie or simply a fall weather treat, this healthy gluten-free pumpkin pie will keep you coming back for more!

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 gluten free flaky pie crust
  • 2 large eggs
  • 2 cups (or 15 oz can) Pumpkin Puree (canned pumpkin)
  • 1/4 cup unsweetened almond milk
  • 1/4 cup heavy whipping cream
  • 2/3 cup powdered sweetener (coconut sugar and Lakanto brown monkfruit are options)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 6 drops liquid stevia
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon sea salt
  • Whipped cream (optional) (use this whipped cream for low carb)

Instructions

Make your gluten free pie crust according to instructions. Set aside and let it cool.

Preheat oven to 325 degrees F.

Combine all ingredients into a large mixing bowl.

Using a hand beater, mix the ingredients well.

Pour the pie filling into your cooled pie crust and bake for 65-75 minutes until done. If you jiggle the pie and the center is really jiggly, then it is not done. A tiny amount in the very center is fine! I have found that baking times vary quite a bit, so just watch your pie starting around 60 minutes and check on it every 5 minutes.

Let the pumpkin pie cool to room temperature and serve with (optional) whipped cream!

Notes

You can make your powdered sweetener. Just throw whatever granular sweetener you want to use into the blender for 30 seconds and you are all set!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 175 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 51mg Sodium: 218mg Carbohydrates: 18g Net Carbohydrates: 18g Fiber: 0g Sugar: 4g Sugar Alcohols: 0g Protein: 3g
Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.

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