Gluten-Free Ginger Pumpkin Pie | Schnucks

Gluten-Free Ginger Pumpkin Pie

Desserts, Flavors Of Fall, Oven-Baked, Thanksgiving

This recipe is gluten-free and delicious.

1H 30M

8

This recipe is gluten-free and delicious.

Ingredients

  • 2 Schnucks large eggs
  • 1 (15 oz.) can 100% pure pumpkin
  • 3/4 cup Schnucks half-and-half
  • 4 tbsp. Schnucks unsalted butter, melted
  • 1 tsp. McCormick® pure vanilla extract
  • 1/2 cup packed C&H® light brown sugar
  • 1 1/2 tsp. McCormick® pumpkin pie spice
  • 1/4 tsp. salt
  • 2 tbsp. finely chopped McCormick® crystallized ginger
  • 1 (7.5 oz) pkg. frozen gluten-free pie crust

Instructions

  1. Place large rimmed baking pan in oven; preheat oven to 350°F.
  2. In large bowl, with whisk, beat eggs; add pumpkin, half-and-half, butter and vanilla and whisk until well blended. Add sugar, pumpkin pie spice and salt; whisk until well blended. Sprinkle ginger into mixture and blend. Pour pumpkin mixture into pie crust. Place pie pan onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired.
  3. Bake pie 70-80 minutes or until wooden pick inserted in center comes out clean. Cool pie completely on wire rack. Cover and refrigerate at least 2 hours or up to overnight before serving.

Nutrition Facts

269 CALORIES Per Serving

FAT: 14G

SATURATED FAT: 9G

CHOLESTEROL: 94MG

SODIUM: 306MG

CARBOHYDRATES: 32G

FIBER: 2G

SUGAR: 19G

PROTEIN: 4G

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