Gluten-Free Classic Pumpkin Pie

(2)
2 reviews.
  • 20 min prep time
  • 4 hr 40 min total time
  • 6 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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