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

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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: $6.49

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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