About the Recipe
This delectable, stress-free gluten-free classic pumpkin pie recipe transforms a traditional holiday dessert into a simple and rewarding baking experience. Imagine a perfectly spiced and creamy pumpkin filling, rich with warm notes of cinnamon, ginger, and nutmeg, nestled in a buttery, flaky, and gluten-free crust. Each slice offers the comforting flavors of autumn, evoking memories of festive gatherings and cozy family dinners.
The key to this effortless recipe lies in its straightforward, press-in crust made from a thoughtful combination of gluten-free ingredients. This simple crust eliminates the stress of rolling dough, making it accessible for bakers of all skill levels. With minimal effort, you can focus your attention on the star of the show: a luscious, custard-like pumpkin filling that bakes to perfection, firm yet silky, and aromatic enough to fill your kitchen with the scent of the season.
Once baked, the pie emerges golden and inviting, its surface glistening with subtle hints of spice. A dollop of maple whipped cream on top elevates each bite, adding a touch of sweetness and creaminess that complements the rich pumpkin custard. Whether served as a holiday centerpiece or a casual weekend treat, this gluten-free classic pumpkin pie is a dessert that delights both those who avoid gluten and those who simply love a well-made pumpkin pie. Prepare to indulge in a timeless seasonal favorite with effortless elegance and flavor that everyone can enjoy.
Ingredients
Filling
One 15-ounce can pure pumpkin puree
1 ¼ cups heavy cream
¾ cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
Preparation
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, whisk together the eggs. Gradually whisk in the pumpkin, sugars, cinnamon, salt, ginger, cloves, and vanilla extract. Continue to whisk in the heavy cream until the mixture is well combined.
Pour the mixture into the prepared pie crust.
Decorate the outer edges with cut-out leaves from the leftover dough.
Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 40 to 45 minutes, or until a knife inserted into the center of the pie comes out clean.
Allow the pie to cool for at least 2 hours before serving.
Notes