Gluten Free Pumpkin Pie

By Angela Sellari Jump to Recipe

This holiday season I’ll be doing things a little differently, making smarter decisions when stocking the pantry and preparing healthier holiday meals for my family.

I was thrilled to be introduced to some wonderful Pacific Foods organic products which are also carton smart and better for the environment. A delicious Gluten Free Pumpkin Pie is just one of the holiday treats I’ve been whipping up in my kitchen.

Does anyone else do a trial run of their holiday meals? Perhaps it’s the blogger in me, but we’ve already had our first turkey dinner of the season at my house.

Why should we buy food in cartons? Each individual decision we make to live a greener life, no matter how small an act it might seem, truly makes a difference. Tetra Pak cartons are made of 70% paper, a renewable source, and they use 1/3 of the packaging compared to cans. Not only are cartons a smarter choice for the environment, but they take up less space in the pantry too.

I served the Pacific Foods Organic Jellied Cranberry Sauce as part of my family’s turkey dinner earlier this week. I have to say, and I don’t say this lightly, that this was the best cranberry sauce we have ever eaten. I’m even including my own homemade cranberry sauce which in all honesty isn’t that good.

Remember that gluten free pumpkin pie I mentioned earlier? Well here’s the recipe that I used, and it came straight off the Pacific Foods Organic Pumpkin Puree carton. For the pie crust and to keep the whole pie gluten free, I used the Pillsbury Gluten Free Pie Crust. But you could use any prepared pie crust of your choosing.

Ingredients

• 1 carton Pacific Natural Foods Pumpkin Puree
• 5 oz. evaporated milk approx
• ⅔ cup 3 eggs
• ¾ cup ugar
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp ginger
• ¼ tsp cloves
• 1 unbaked 9 inch gluten-free pie shell

Instructions

Step 1: Beat eggs in large bowl and mix in sugar, cinnamon, salt, ginger and cloves. Gently stir in pumpkin and evaporated milk.

Step 2: Pour into pie shell.

Step 3: Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F, bake for 50 to 60 minutes or until knife inserted near center comes out clean.

Gluten Free Pumpkin Pie

Angela Sellari

Indulge in a slice of homemade Gluten Free Pumpkin Pie! This classic recipe delivers warm, comforting spices in every gluten-free bite.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 223 kcal

Ingredients

  

1x2x3x

• 1 carton Pacific Natural Foods Pumpkin Puree
• 5 ounces evaporated milk approx
• 2/3 cup 3 eggs
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1 unbaked 9 inch gluten-free pie shell

Instructions

 

• Beat eggs in large bowl and mix in sugar, cinnamon, salt, ginger and cloves. Gently stir in pumpkin and evaporated milk.
• Pour into pie shell.
• Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F, bake for 50 to 60 minutes or until knife inserted near center comes out clean.

Nutrition

Calories: 223kcalCarbohydrates: 31gProtein: 5gFat: 9gSaturated Fat: 3gSodium: 280mgFiber: 1g

Keyword Gluten Free Pumpkin Pie

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