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Created by:
Kristy Still
Pumpkin Pie
Cuisine
American
Servings
6
Make the perfect gluten-free pumpkin pie.
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
3
hours
hrs
Ingredients
1x
2x
3x
1
Cup
White Sugar
1
Tbsp
Flour
1 1/2
Tsp
Pumpkin Pie Spice
1/8
Tsp
Salt
1 16-17
oz
Can of Pumpkin Puree
2
Eggs
Beaten
1 12
oz
Can of Evaporated Milk
1
Graham Cracker Pie Shell or Gluten-Free Pie Shell
Instructions
Preheat oven to 450*.
Begin by mixing the sugar, flour, salt, and spices.
Add in the pumpkin then eggs, and milk.
Next, pour the mixture into the prepared pie shell.
Bake it in the oven on 450* for 10 minutes.
Reduce the heat to 350* and continue baking for 40 minutes or until when poked with a toothpick the toothpick comes out clean.
Chill in fridge for 3-4 hours.
Serve topped with your favorite pie toppings.
Notes
Use your favorite crust for this pie it can be a graham cracker crust or traditional pie crust.
This can be stored in the fridge for up to 4 days.
Nutrition
Serving:
1
Servings
|
Calories:
634
kcal
|
Carbohydrates:
129
g
|
Protein:
18
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
60
mg
|
Sodium:
223
mg
|
Fiber:
29
g
|
Sugar:
67
g
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