Incredible Gluten Free Pumpkin Pie
Holy moly this gluten free pumpkin pie is incredible!!! It's smooth and creamy and is the best pumpkin pie I've ever had.
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Ingredients
- 1 gluten free pie crust parbaked
- 1 8-oz package cream cheese, softened
- 1 15-ounce can real pumpkin puree not pumpkin pie filling
- ½ cup (1 stick or 113 g) butter, melted
- 2 tsp vanilla extract
- 3 large eggs
- 3¼ cups (406 g) powdered sugar, sifted
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- freshly whipped cream for serving
Instructions
- Prepare the pie crust according to recipe instructions for a single parbaked pie crust. Allow crust to cool while preparing filling.
- Preheat oven to 350° F.
- In a large bowl, whisk cream cheese until smooth. Add the powdered sugar and continue whisking until fully incorporated and mixture is smooth. You may need to switch back and forth between a whisk and a spatula if you're doing this by hand. Otherwise, you may use an electric mixer or stand mixer. Just don't overmix and incorporate too much air.
- Add vanilla, eggs, pumpkin puree, melted butter, and spices and continue to whisk until smooth and pourable.
- Pour filling into prepared pie crust. Bake pie for 30-35 minutes, or until center of pie is just barely jiggly when lightly shaken.
- Allow pie to cool on wire rack for 30 minutes and then chill in refrigerator for at least 4 hours before serving.
- Serve with freshly whipped sweetened whipped cream. Store pie in the refrigerator for up to 4 days.