Brief Description:
A delightful twist on the classic pumpkin pie, this gluten-free version features a creamy pumpkin filling topped with light, fluffy meringue. Perfect for fall gatherings or special occasions, this dessert is both comforting and elegant.

Servings:
8 servings

Ready in:
1 hour 30 minutes

Calories:
320 per serving

Good for:
Dessert, Special Occasions, Fall Treats

Ingredients:

For the Crust:

  • 1 ¼ cups gluten-free graham cracker crumbs (or gluten-free cookie crumbs)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

For the Pumpkin Filling:

  • 1 ½ cups pumpkin puree (canned or homemade)
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup full-fat coconut milk (or any non-dairy milk)

For the Meringue:

  • 4 large egg whites
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar

Instructions:

Prepare the Crust:

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust.
  4. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.

Make the Pumpkin Filling:

  1. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.
  2. Gradually add the coconut milk, whisking until smooth and well combined.
  3. Pour the filling into the pre-baked pie crust and smooth the top with a spatula.

Bake the Pie:

  1. Bake the pie at 350°F (175°C) for 40-45 minutes, or until the filling is set and the center is slightly jiggly.
  2. Remove the pie from the oven and let it cool on a wire rack while you prepare the meringue.

Make the Meringue:

  1. In a large mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
  2. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form.

Top the Pie with Meringue:

  1. Spoon the meringue over the cooled pumpkin pie, spreading it evenly to the edges of the crust. Create swirls and peaks with the back of a spoon.
  2. Return the pie to the oven and bake at 375°F (190°C) for 8-10 minutes, or until the meringue is golden brown.

Cool and Serve:

  1. Allow the pie to cool completely before serving to ensure the filling sets properly.
  2. Slice and enjoy!

Nutrition Elements:

  • Total Fat: 15g (23%)
  • Saturated Fat: 7g (35%)
  • Carbohydrates: 44g (15%)
  • Sugar: 28g
  • Protein: 5g (10%)
  • Fiber: 2g (8%)