Gluten Free Pumpkin Pie

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Gluten Free Pumpkin PieFor the Pie Crust:  see recipe here

For the Pie Filling:
1 can 100% Pure Pumpkin Puree (15oz)
1 can sweetened condensed milk (12oz)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2 eggs

Mix together all ingredients and pour into prepared pie crust. Bake 425 for 15 minutes. Reduce to 350 for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for about 2 hours. Serve immediately or refrigerate.

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Posted in All Recipes, Desserts, Holiday Recipes, Recipes, Thanksgiving Tagged with:
One comment on “Gluten Free Pumpkin Pie
  1. Heidi says:

    I like this recipe so much that I will be featuring it this week on Gluten-Free Monday at Please stop by and grab a featured button if you’d like. I hope you’ll be back to link up again on Monday.

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