Gluten-Free Classic Pumpkin Pie

A classic pumpkin pie made with Pillsbury® Gluten Free pie and pastry dough—a dessert that everyone can enjoy!

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  • prep time 20 min
  • total time 4 hr 40 min
  • ingredients 6
  • servings 8
 

Ingredients

1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
2
eggs
1 1/2
teaspoons pumpkin pie spice
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (14 oz) sweetened condensed milk (not evaporated)
Sweetened whipped cream, if desired

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LOCATION

Steps

  • 1 Heat oven to 425°F. Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
  • 2 Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge.
  • 3 In medium bowl, beat eggs slightly with whisk. Beat in pumpkin pie spice, pumpkin and condensed milk. Pour into crust-lined pie plate. Cover edge of crust with strips of foil.
  • 4 Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 35 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped cream. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 425°F. Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
  • 2 Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge.
  • 3 In medium bowl, beat eggs slightly with whisk. Beat in pumpkin pie spice, pumpkin and condensed milk. Pour into crust-lined pie plate. Cover edge of crust with strips of foil.
  • 4 Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 35 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped cream. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

No pumpkin pie spice on hand? You can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and ground allspice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
420mg
420%;
Total Carbohydrate
50g
50%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
15%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.