Gluten-Free Pumpkin Pie

This holiday classic features rich, sweet pumpkin puree and a buttery, crispy pie crust. You won’t miss the gluten!

Ingredients:

Directions:

  1. Preheat oven to 350° F.
  2. Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute.
  3. Freeze for 15 minutes.
  4. To make filling, combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.
  5. Remove pie shell from freezer and fill with pie filling.
  6. Bake at 350°F for 50-60 minutes, until set in the center with barely any wobble when gently shook.
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Bob's Red Mill Gluten Free Pie Crust MIx
Retail price: $3.79
Vitacost price: $3.29
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Farmer's Market Organic Canned Pumpkin
Retail price: $3.39
Vitacost price: $2.29
Sale price: $1.90
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Santini Evaporated Milk
Retail price: $2.29
Vitacost price: $1.97
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Simply Organic Vanilla Extract
Retail price: $9.69
Vitacost price: $8.09
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Bob's Red Mill Old Fashioned Brown Sugar
Retail price: $5.96
Vitacost price: $5.15
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Frontier Natural Products Organic Ceylon Cinnamon Ground
Retail price: $6.39
Vitacost price: $4.89
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Frontier Natural Products Ginger Root Ground
Retail price: $5.19
Vitacost price: $3.79
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Frontier Natural Products Organic Allspice Ground
Retail price: $6.19
Vitacost price: $4.79
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Frontier Natural Products Nutmeg Ground
Retail price: $7.65
Vitacost price: $5.51
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