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My homemade gluten-free pumpkin pie recipe is quite possibly the easiest fall dessert you’ll ever make! I crush Chex cereal to create a crunchy crust, then fill it with a creamy from-scratch pumpkin pie filling. This gluten-free recipe can also be made dairy-free with a few simple swaps. No more missing out on pumpkin pie over Thanksgiving—I’ve got your back!
Easy Gluten-Free Pumpkin Pie Recipe
My first few gluten-free Thanksgivings were such a challenge for me. I remember buying a ridiculously expensive frozen gluten-free crust, filling it with my homemade pie filling, only for it to taste horrible! But then I had an idea. What if I made a gluten-free pumpkin pie with a crust made from something else? I was too intimidated to make a crust from scratch, so I tried making one with Chex cereal, and I’ve never looked back!
I mix crushed Chex cereal with butter and gluten-free Bisquick, then pour in a filling made from pumpkin puree, evaporated milk, sugar, spices, and eggs. It bakes up perfectly spiced, firm yet creamy, and never wet or soggy. This recipe is always a hit with my family and friends, and no one can ever tell it’s gluten-free.
Ingredients
- Gluten-Free Cinnamon Chex Cereal: Most flavors of Chex are gluten-free. I like using the cinnamon variety in this recipe for a festive touch. You can use any flavor you like; just double-check the ingredients to make sure they’re gluten-free.
- Unsalted Butter: Helps bind the crust together and adds flavor. I use Smart Balance butter as a dairy-free option.
- Gluten-Free Bisquick: Combines with the Chex cereal to create a sturdy crust. I usually buy my gluten-free Bisquick from Walmart. If you can’t find it at your local store, you can make a homemade gluten-free Bisquick. I’ve personally tested this recipe with Pillsbury gluten-free flour, and it works great!
- Ice Water: Helps to form a dough when making the crust.
- Gluten-Free Cooking Spray: Grease your pie dish before pressing in the crust. I like using a coconut oil-based cooking spray.
- Canned Pumpkin: Be sure to use pure pumpkin, not pumpkin pie filling!
- Sugar: Sweetens the earthy pumpkin flavor and balances out the spices.
- Eggs: This is a custard-based pie. The eggs give the filling structure and a creamy texture.
- Evaporated Milk: Adds a delicious richness to your gluten-free pumpkin pie. I use canned, unsweetened, full-fat coconut milk when making this recipe dairy-free.
- Pumpkin Pie Spice: A classic combination of spices to compliment the pumpkin flavor. You can try making your own by adding 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, and ¼ teaspoon ground cloves. This should make about 1 tablespoon of pumpkin pie spice.
- Cinnamon: Adds extra warmth and spice to the filling.
- Vanilla Extract: Enhances the overall flavor of the pie.
Tips and Suggestions
- I bake this pie in a 9 ½ inch deep pie pan. You’ll likely have some crust mixture left over if you don’t use a deep-dish pan.
- Press the crumb mixture into your pie pan, and then press it with the back of a measuring cup. I do this to make a nice firm crust.
- Be sure to use large eggs in this recipe. The filling won’t set properly if you use medium or small eggs.
- I usually have a little leftover filling, so I put it in a custard cup and bake it separately. It’s like having an extra piece of pie!
- Cover the edges of your pie dish with foil if your crust browns too quickly.
- My husband, youngest son, and I are all dairy-free. I always make one gluten-free pie and one gluten-free & dairy-free pumpkin pie. All the diary-free substitutions outlined in this recipe have been tested multiple times and work very well! I use Smart Balance butter in the crust and full-fat, canned coconut milk (unsweetened) in the filling.
Can I Use a Different Crust?
Yes, you can! I still make this pie with my Chex crust each year (it doesn’t need rolling out and has a slight crunch—my favorite!), but I’ve since developed a more traditional gluten-free pie crust recipe you can use. Our gluten-free graham cracker crust and almond flour crust recipes are also great options.
Can I Use Homemade Pumpkin Puree?
I haven’t tried using homemade pumpkin puree, but I don’t see why it wouldn’t work. If you do try it, I recommend making sure it’s completely smooth and well-strained before add it to this recipe. Homemade pumpkin puree is usually more watery than canned, so place it into a fine mesh strainer to let the extra moisture drain out before using. Wait until it resembles the consistency of canned pumpkin puree before proceeding with the recipe.
How Do I Know When My Pie is Baked?
This recipe for gluten-free pumpkin pie is done when the filling is set and doesn’t move much when you jiggle the pie plate. The center may still look a little bit wet, but it’ll firm up as it cools.
Storage Instructions
Keep your homemade GF pumpkin pie in the refrigerator for 3-4 days. I usually cover the pie with plastic wrap or foil before storing it. You can also freeze the pie for 1-2 months. To freeze, let it cool completely, then wrap it in plastic wrap before placing it in a freezer-safe bag or container. Let it thaw in the refrigerator before serving.
More Gluten-Free Pumpkin Recipes To Try!
- Crustless Pumpkin Pie
- Gluten-Free Pumpkin Pie Bars
- Gluten-Free Pumpkin Bread
- Gluten-Free Pumpkin Muffins
- Gluten-Free Pumpkin Waffles
Gluten-Free Pumpkin Pie Recipe
Ingredients
Crust:
- 2 cups crushed gluten-free Cinnamon Chex cereal, or your favorite flavor of gluten-free Chex
- 1 cup gluten-free Bisquick, if you don’t have gluten-free Bisquick, see notes to make your own
- ½ cup unsalted butter, chopped, dairy-free use Smart Balance butter
- 3 tablespoons ice water
- gluten-free cooking spray, I like coconut spray
Pumpkin Filling:
- 2 large eggs
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 15 oz. can pumpkin, not pumpkin pie filling
- 1 12 oz. can evaporated milk, room temperature, for dairy-free – use 1 cup of full-fat canned coconut milk
Instructions
- Preheat the oven to 425° F.
Crust
- Crush the gluten-free cinnamon Chex cereal in a food processor until you have 2 cups.
- Add gluten-free Bisquick and chopped unsalted butter in the food processor. Process until the consistency of thick sand.
- Pour the Chex mixture into a bowl. Add the ice water and mix with your hands until a compact dough has formed. Refrigerate while making the pie filling.
Pumpkin Filling
- In a large bowl beat eggs and sugar together.
- Add cinnamon, pumpkin pie spice, and vanilla and mix until fully combined.
- Add pumpkin and mix until fully combined.
- Stir in evaporated milk and mix until fully combined.
- Spay 9-inch pie dish with gluten-free cooking spray.
- Press the dough into the pie dish.
- Using the middle rack, bake for 5 minutes at 425° F.
- Remove from oven and pour pumpkin pie filling into the pie crust. Depending on how deep your pie pan is, you may have a little of the filling left over. I always pour it into a custard cup and bake it.
- Using the middle rack bake for 15 minutes at 425° F and then lower the heat to 350° F and bake for an additional 40 to 50 minutes. Please watch your pie and if the crust is getting too brown for your liking cover crust edges with foil.
- Allow to cool before serving. I like to allow the pie to cool for at least 1 hour before I refrigerate the pie. It's best served cold.
- Serve warm or cold with whipped cream. Enjoy!
Notes
- If you don’t have the gluten-free Bisquick, you can make your own with this recipe.
- I bake all of my pies in a 9 1/2-inch deep pie pan. A deep-dish pie pan is approximately 1-1/2 to 2 inches deep.
- For Dairy-Free: Use 1 cup of canned coconut milk (full fat) and Smart Balance butter.
- To Store: Once cooled, cover and refrigerate for up to 3-4 days.
- To Freeze: Wrap in plastic wrap and place in a freezer-safe container for 1-2 months. Thaw in the refrigerator overnight.
- Mama says, “Always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Pumpkin Pie Step-by-Step
Crush the gluten-free cinnamon Chex cereal in a food processor until you have 2 cups. Add 1 cup gluten-free Bisquick and ½ cup chopped unsalted butter in the food processor. Process until the consistency of thick sand.
Pour the Chex mixture into a bowl. Add 3 tablespoons ice water and mix with your hands until a compact dough has formed. Refrigerate while making the pie filling.
In a large bowl beat 2 large eggs and ¾ cup sugar together.
Add 1 teaspoon cinnamon, 1 tablespoon pumpkin pie spice, and 1 teaspoon vanilla and mix until fully combined.
Add a 15 oz. can of pumpkin and mix until fully combined.
Stir in a 12 oz. can of evaporated milk and mix until fully combined.
Spay 9-inch pie dish with gluten-free cooking spray. Press the dough into the pie dish.
Using the middle rack, bake for 5 minutes at 425° F.
Remove from oven and pour pumpkin pie filling into the pie crust. Depending on how deep your pie pan is, you may have a little of the filling left over. I always pour it into a custard cup and bake it.
Using the middle rack bake for 15 minutes at 425° F and then lower the heat to 350° F and bake for an additional 40 to 50 minutes. Please watch your pie and if the crust is getting too brown for your liking cover crust edges with foil.
Allow to cool before serving. I like to allow the pie to cool for at least 1 hour before I refrigerate the pie. It’s best served cold.
Serve warm or cold with whipped cream. Enjoy! Once cooled cover and refrigerate.
I made this with coconut milk…it turned out great. I like this better than regular pumpkin pie. I baked the crust on a lower temp, 400 and then the whole pie. The crust got a little blackened but still good.
This was very easy and tastes wonderful! I have been going through your recipes and have tried a few, so far everything tastes wonderful. I like that they use simple ingredients and have dairy free options as well.
Can this recipe be used with fresh pumpkin?
Hi Christel, it should work!
Hi Audrey,
I came across this recipe and was wondering about the pumpkin pie filling. I have only been able to find E.D Smith brand, which contains wheat. Can I use the pure pumpkin and add spices, etc or do I have to go on a search for the proper filling?
What brand did you use?
I live in western Canada so not sure what other brands are out there yet.
Thank you,
Lisa
Hi Lisa, we used Libby’s brand, but you can absolutely grab a can of pure pumpkin and add spices and sugar!
Made this on the weekend for desert. This was delicious. My family liked it more than a traditional pastry pumpkin pie. The is a keeper of a recipe!
Hi there! I don’t like the taste of coconut milk, so can I use almond milk instead? Thank you!
Hi Charlene! You could use almond milk instead, but the texture and thickness will not be quite the same because almond milk has lower fat content. If you try it with almond milk please let me know how it goes!
Great recipe! Very yummy!
I really liked this recipe. I am dairy and gluten sensitive. Thanks for this blog. I have found it a life saver!
the pie was excellent. Tasted as good as regular pie.
I am low-carb, as well as gluten and dairy free, so I use this pumpkin filing recipe with a crust from paleo running mama. I sub monk fruit/erythritol blend for the sugar and use the coconut milk. I have made this pie 3 or 4 times now and it is always a hit.
Loved the filling. I found a coconut based evaporated milk and used that instead of full fat coconut milk and it worked wonderfully. There were mixed reviews about the Chex crust so I think next time I’ll just do a traditional crust. Thanks bunches Audrey for all these awesome recipes. Earlier this year we discovered that some of the family are celiac’s/gluten sensitive. And some of those people are dairy free too. Since then it has been a roller coaster adventure in finding liked recipes and products. Your blog has helped quite a bit.
Thank you so much Danae! You are so welcome I love sharing the recipes I make for my family and helping others.
I have made this pie twice now and it’s great! My mom, who won’t usually try GF, loves it! Asked me to make it for Christmas this year after having it for Thanksgiving. Thanks so much! I did have to add a little bit more water. My water was a total of 5 tbsp but it came out great!
Love this recipe. Have made it about 4 times now., and it is always a hit. My husband keeps requesting it.
Can it be frozen successfully?
I used Bob’s egg replacer and Vanilla Ripple Milk, and it turned out delicious! My sweet babies are ages 1 and 3. We are gluten, dairy, egg, and nut free. Our gluten free journey began in February and all of your recipes have helped us so very much! Thank you for all of your hard work
Do you use the coconut milk at room temp? Does it need to be shaken before using?
Hi Madonna! Yes, you use the full-fat canned coconut milk at room temperature. You will need to stir it up, as the milk separates in the can. Please let me know if I can help you in any way. I hope you enjoy it!
This pie was amazing! The pie crust was really good, but the filling was even better! Can’t get over this. Love!
This was so good and easy too. Could you use the pie crust for other pies as well, such as fruit pies? This will be perfect for Thanksgiving. Thankyou.
So I decided I needed to test out a couple of recipes for pumpkin pies, pre Thanksgiving. I did the chex cereal crust with a traditional sweet condensed milk pie filling recipe, and this home made gluten free pie crust with this pie filling. We did not love the chex crust, but we absolutely loved the gluten free pie crust. It was so much easier than I expected, thank you for making such and easy to follow recipe. I did have to add a couple more tablespoons of cold water, and it came out perfect. This recipe for the pie filling was also so good! We preferred this over the recipe with the sweet condensed milk because the flavor of the pumpkin and spice is perfect and really pops. I made a marshmallow meringue topping for it and it went perfectly with this pie filling. I am going to use your gluten free pie crust recipe for most of my pies in the future. Just to confirm… with the gluten free pie crust, should I pre bake it, or just pour the filling in the chilled crust and bake? I did the latter, but wasn’t sure if it would come out better the other way.
Excellent pie!! I LOVED it!! It even passed the non GF/DF Hubby test! Thank you!
Thank you so much Julie for the awesome 5-star recipe review! I am so happy that loved the pumpkin pie. You are so welcome, I love sharing what I make for my family and helping others. Thank you again!
I made this yesterday and had a hard time bringing the crust together. I think I had to add 5 or 6 tablespoons of water. I didn’t know it made so much crust and I used the whole thing and crust was too thick. Next time I’ll make sure I add less to pie pan. Sooooo I love the pie crust and the fact of using coconut milk! Really pleased with the result YUM!!! I will make this again. Thank you so much for the recipe.
Thank you so much Barbara for the wonderful 5-star recipe review! I am so happy that you loved the pumpkin pie. I always use a deep dish pie crust pan, so this recipe cakes enough crust for a deep-dish pan. You are so welcome, I love sharing what I make for my family. Happy Thanksgiving and thanks again!
Yummy! I’m so happy to have this recipe now that I’m dairy free. I was so sad thinking I couldn’t have pumpkin pie this year! Now I can! Thank you, Audrey!
PS I used unsweetened coconut milk in this recipe when I think it probably should have been sweetened, as it could have used a tad more sweetness. Unfortunately I didn’t notice until I was about to make it so I couldn’t get to the store to buy sweetened coconut milk. Audrey, if you see this, is the coconut milk supposed to be sweetened or unsweetened?
Thank you so much Jackie for the awesome 5-star recipe review1 I am so happy that you enjoyed the pumpkin pie. The canned coconut milk I usually use is the unsweetened full fat (not lite) coconut milk. I have not seen sweetened canned coconut milk. If you prefer your pie sweeter you could add an extra 1/4 cup sugar to the pumpkin pie filling mixture. You are so welcome, I love sharing what I make for my family. Thanks again Jackie!
Is it salted or unsalted butter
?
Hi Jamie! I use unsalted butter or Smart Balance buttery spread (dairy-free) in my recipes. Thank you for asking!
I need to make this vegan so I am going to try an egg substitute.
Hi Daria! I have never tried it with an egg substitute. Please let me know how it turns out. I hope you enjoy the pie and have a happy Thanksgiving!
So excited to try this crust!! My question is, how long does the pie crust need to bake to be used for a pudding pie? Is the 5 minutes long enough? And, have you used plain Chex? Don’t know that I want the cinnamon flavor for chocolate pie…..????. Thank you!
Hi Debra! I’m not sure about the pudding pie. The pumpkin pie filling is pretty liquidy when you pour it into the crust, so it may be similar to a pudding pie. How long do you bake your pudding pie for? You can use any flavor of the gluten-free Chex. I’ve used the Honey Chex for the crust and it was really good too. I hope you try it and enjoy the crust!
Oh my goodness, I have been looking for an easy gf pie crust and you nailed it with this one! You continue to amaze me! Every time I try one of your recipes I LOVE the results! I am probably old enough to be your mother, so could I adopt you??
Thank you so much for sharing all these goodies! Since Thanksgiving is next week, and gratitude is up front and center in my mind, I want to take this moment to thank you so much for sharing your wonderful recipes and talents with us! You are truly a blessing to me, and even though I don’t know you personally, I consider you a friend! Thanks again, and have a blessed Thanksgiving!
Thank you so much Joansy for your amazing 5-star review! I can’t tell you how much kind words have blessed me. It makes me so happy to hear that you have enjoyed my recipes. I started my blog to be able to help others with their gluten-free journey and it makes to so happy to help others. Also, one of my love languages is cooking and baking. Thank you so much friend for speaking your words of encouragement over me and I hope you have a blessed Thanksgiving too!
Can I use coconut mile instead of evaporated?? I can’r have dairy<<
Hi Dee! I just made the pie today using Smart Balance butter and 1 cup of canned coconut milk. It turned out beautifully! I hope try it and enjoy the pumpkin pie. Happy Thanksgiving!
Do u really need the gf bisquick in there? Also, I didn’t see link to that recipe..
Hi Kristin! The link to the homemade gluten-free Bisquick is in the recipe notes. I have never tried it without the gluten-free Bisquick. You can also find the recipe HERE. I hope you enjoy the pumpkin pie!
Hi Audrey, I made your GF DF Blueberry Cobbler tonight & it was del. I’ve made a couple of your recipes & they’re all 5* & I’m addicted to reading them. I want to make your pumpkin pie for Thanksgiving, can I make it 2 days in advance on Tuesday & keep it in the fridge? Just too hard for me to make it on Wednesday. Thanks. Carolyn
Thank you so much for the wonderful recipe review and your kind words about my recipes! You can make the pumpkin pie ahead of time. Just cover it with plastic wrap and refrigerate. I always make my pies the day before. I hope you enjoy it! Please let me know if I can help you in any way.
Hi Trish! Thank you so much. I always have a little filling left over and bake it in a custard cup. You may have had a lot left over because the frozen gluten-free crust may not have been as deep as a normal pie pan. I’ll have to try adding the extra yolk. I sure do love a creamy pumpkin pie.
This seemed to make a lot. Is this recipe for 1 or 2 pies?
Hi Ly! This is for one pie. I did have a little of the filling left over and I put it in a custard cup and baked it too. Thank you for asking.