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Gluten Free Pumpkin Pie

a slice of gluten free pumpkin pie with a dollop of whipped cream on a white plate resting on a wooden board with a fork
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Categories: gluten free

Prep Time: 15 min

Bake Time: 50-55 min

Serves: 8

Ingredients

Scale
  • 1 gluten free store bought refrigerated pie crust
  • 15 ounces pumpkin puree
  • 14 ounces sweetened condensed milk
  • 2 large eggs
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • Whipped cream

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Spray your pie dish with nonstick spray.
  3. Allow the pie crust to come closer to room temperature (check the box instructions).
  4. Unroll the crust and place into your dish, pinching the edges for appearance.
  5. In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt.
  6. Pour this mixture into the pie crust and wiggle to even out in the dish.
  7. Bake at 425 for 15 minutes. Then, lower the oven temperature to 350 degrees and bake another 35-40 minutes, until the pie is set. It should not be jiggly.
  8. Rest the pie for 1 hour, and then refrigerate for 2 hours, or until ready to serve.
  9. Add your favorite whipped cream or whipped topping before serving.

Find it online: https://thevgftable.com/easy-gluten-free-pumpkin-pie-recipe/