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–+ servings
a slice of pumpkin pie on a plate topped with whipped cream
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4.34 from 18 votes

Gluten Free Pumpkin Pie

This gluten free pumpkin pie with graham cracker crust is easy to make and sure to be a family favorite this Thanksgiving.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Desserts
Cuisine: American
Keyword: gluten free pumpkin pie recipe
Servings: 8
Author: Joy Shull

Ingredients

For the Gluten Free Graham Crust

  • 1 Gluten Free Graham Style Pie Crust

For the Pumpkin Pie Filling

  • 2 cups canned pumpkin
  • ½ cup milk
  • ¾ cup pure maple syrup
  • 3 tablespoons coconut flour
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 3 eggs

Instructions

  • Combine the canned pumpkin, milk, maple syrup, coconut flour, pumpkin pie spice, cinnamon, salt, vanilla extract, and eggs, and beat with a mixer or whisk well to combine
  • Pour the pumpkin pie batter into a ready made gluten free graham cracker pie crust
  • Bake the gluten free pumpkin pie at 350 degrees for 55 - 65 minutes, or until the pie starts to pull away from the edges and cracks at the top
  • Serve chilled with whipped cream

Notes

 

Nutrition

Calories: 259kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 214mg | Potassium: 269mg | Fiber: 3g | Sugar: 25g | Vitamin A: 9648IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg