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A photo of a slice of pumpkin pie with gluten-free graham cracker crust with a dollop of whipped cream and sprinkle of cinnamon on it.

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!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 8 servings
Calories: 681kcal
Author: Megan

Ingredients

For the Crust:

  • 2 cups gluten-free graham crackers (from 1 box (8 oz))
  • 1/3 cup brown sugar
  • 6 tablespoons unsalted butter (melted)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

For the Filling:

  • 2 cups pure pumpkin puree
  • 1 cup brown sugar
  • 3 eggs
  • 1/3 cup unsalted butter (softened to room temperature)
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt

Instructions

  • Mix together the gluten-free graham cracker crumbs, melted butter, brown sugar, salt and cinnamon until completely mixed.
  • Press the crust mixture into the 9-inch pie tin, creating an even layer in the sides and bottom of the pie tin. Use your hands or the back of a measuring cup to ensure the crust is pressed into the pan.
  • Bake the crust at 375F for 8-10 minutes, until the graham cracker crust is fragrant and lightly browned. Set aside.
  • Combine the pumpkin puree, heavy cream, eggs, softened butter, brown sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves and salt in a bowl.
  • Whisk the filling ingredients together until smooth.
  • Pour the filling into the crust. Bake in the oven at 375F for 50-60 minutes, until the center hardly jiggles and a toothpick inserted into the center comes out mostly clean. The filling will firm up as it cools.
  • Cool the pie completely, about an hour, before topping with whipped cream and serving.

Nutrition

Calories: 681kcal | Carbohydrates: 86g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 158mg | Sodium: 424mg | Potassium: 209mg | Fiber: 4g | Sugar: 53g | Vitamin A: 10339IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 3mg
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