Gluten Free Pumpkin Pie
 
Prep time
Cook time
Total time
 
This gluten free pumpkin pie makes a great substitute for the traditional pumpkin pie.
Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 gluten free pie crust
  • 1 and ¾ cup or 15 ounce can pumpkin puree
  • 12 ounce can coconut cream
  • 3 eggs
  • ¾ cup xylitol, powdered
  • 1 and ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ¼ teaspoon sea salt
Instructions
  1. Prepare gluten free pie crust.
  2. Spray 9 and ½ inch pie pan and gently transfer crust to pan.
  3. In small bowl mix powdered xylitol, cinnamon, ginger, cloves, and sea salt together.
  4. In large bowl beat eggs, then add pumpkin and dry ingredients and stir.
  5. Gradually add in coconut cream while stirring.
  6. Pour into pie shell.
  7. Bake at 425 degrees for 15 minutes then reduce temperature down to 350 degrees and bake for another 40-50 minutes. Check to see if it is done by inserting knife into center of pie. It should come out clean.
  8. Cool for 2 hours, then serve or refrigerate.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-pumpkin-pie/