Gluten-Free Classic Pumpkin Pie

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

  • 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
  • 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.
  • 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.
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