Gluten-Free Pumpkin Pie

Prep Time

15m

Cook Time

Total Time

1h 25m

This gluten-free pumpkin pie recipe uses a homemade crust made with Betty Crocker Gluten Free All Purpose Rice Flour Blend, and a creamy filling with pumpkin, evaporated milk, and warm spices. A lovely dessert for Thanksgiving or any fall gathering.

bettycrocker.com bettycrocker.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 8 servings

Scale

Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.

Crust

1 1/4 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend

1 tablespoon sugar

1 teaspoon xanthan gum

1/2 teaspoon salt

6 tablespoons cold butter, cut in small pieces

1 egg yolk

1 tablespoon cider vinegar

5 to 6 tablespoons cold water

Filling

2 eggs

1/2 cup sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

2 1/2 teaspoons gluten-free pumpkin pie spice

1/2 teaspoon salt

Steps

View steps on bettycrocker.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

481kcal

24%
Fat

22g

1%
Saturated Fat

11g

0%
Carbohydrates

59g

2%
Fiber

2g

0%
Sugar

26g

1%
Protein

10g

0%
Cholesterol

130mg

6%
Sodium

353mg

17%

Percent Daily Values are based on a 2,000 calorie diet.

Getting Started

Create Recipe

Import From Website URL
Create From Image
Start From Scratch

Gluten-Free Pumpkin Pie

Ingredients

Crust

Filling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts