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–+ servings

Gluten Free Pumpkin Pie

Angela Sellari
Delicious gluten free pumpin pie recipe using Pacific Organic Pumpkin Puree.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 223 kcal

Ingredients
  

  • 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 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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