gluten-free pumpkin pie

This gluten-free pumpkin pie is so simple with an easy gluten-free graham cracker crust. The filling is perfectly spiced and so rich and creamy. Top with a dollop of homemade whipped cream and a sprinkle of cinnamon for an extra treat!

Let's make gluten-free pumpkin pie together! Gather your ingredients.

Add the gluten-free graham cracker crumbs, melted butter, brown sugar, salt and cinnamon to a glass mixing bowl.

Press the gluten-free graham cracker crust mixture into a greased 9-inch pie tin. Bake for 8-10 minutes until golden.

In a separate bowl, add pumpkin puree, heavy cream, eggs, butter, brown sugar, vanilla extract, cornstarch, cinnamon, ginger, nutmeg, cloves and salt.

Mix the ingredients together until smooth.

Pour the pumpkin pie filling into the baked gluten-free graham cracker crust.

Bake for 50-60 minutes, until the center is slightly jiggly and a toothpick inserted into the center comes out clean.

Let cool completely before serving.

Grab the full recipe at the link below!