Gluten-FreeNo. 5580 · The 2026 edition
Gluten Free Pumpkin Pie
Delight in a classic fall dessert that's completely gluten-free with this easy pumpkin pie recipe.
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This gluten-free pumpkin pie features a smooth, spiced filling made with coconut flour and maple syrup, baked in a ready-made graham cracker crust. It's a perfect treat for Thanksgiving or any autumn gathering. Serve it chilled with a dollop of whipped cream for a delicious finish.
Ingredients
Directions
- In a large bowl, mix together the pumpkin, milk, maple syrup, coconut flour, pumpkin pie spice, cinnamon, salt, vanilla, and eggs. Use a hand mixer or whisk until smooth and well blended.
- Pour the filling into your pre-made gluten-free graham cracker pie crust.
- Place the pie in an oven preheated to 350°F and bake for 55 to 65 minutes. You'll know it's done when the edges pull away from the crust and the top shows cracks.
- Let the pie cool on a wire rack for about an hour until it's no longer warm, then refrigerate it until thoroughly chilled.
- Cut the pie into slices and serve cold, topped with whipped cream if desired.
Per serving
- 8.0 fat g
- 42.0 carbs g
- 25.0 sugar g
- 259.0 calories
- 5.0 protein g
More photos
Photos hosted by buildyourbite.com.
