Pumpkin Pie(Good And Gluten-Free)
A rich, spiced pumpkin pie with a gluten-free crust, perfect for fall celebrations and dessert tables. Smooth, flavorful, and naturally gluten-free, ideal for holiday gatherings.
Ingredients
Instructions
- Combine eggs, pumpkin, sugars, salt, spices, and milks in a bowl.
- Butter a 9-inch pie plate generously.
- Sprinkle the buttered pie plate with cornmeal.
- Pour the pumpkin mixture over the cornmeal in the pie plate.
- Bake at 400°F (200°C) for 50 minutes or until a knife inserted into the center comes out clean.
- Allow to cool before cutting and serving.
Tips & Substitutions
For a smoother filling, ensure all ingredients are well combined without lumps. You can substitute the evaporated milk with coconut milk for a dairy-free option. If you don't have cornmeal, a gluten-free flour blend can work too for sprinkling. To enhance flavor, consider adding a pinch of cloves or allspice to the spice mix.
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Caitee'S Favorite Frozen Fruit Salad for a refreshing contrast. Enjoy it as a dessert at gatherings or holiday celebrations, alongside coffee or tea.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. If you want to freeze it, wrap it tightly in foil or plastic wrap and store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Good And Gluten-Free) contains roughly 401 calories, with 2g protein, 30g carbohydrates, and 18g fat. Note that it is relatively high in sodium, at 1037mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! To do this, roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 16 oz. can.
What can I use instead of eggs for a vegan version?
For a vegan version, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let it sit until gelatinous). This will help maintain the texture of the pie.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center still has a slight jiggle. Insert a knife into the center; if it comes out clean, the pie is ready. It will continue to firm up as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).