Making a homemade gluten-free pumpkin pie does not get any easier than this! A simple crust made with gluten-free Chex cereal with a sweet and perfectly spiced pumpkin filling.
My first couple of gluten-free Thanksgivings were such a challenge for me. I wanted to make the same dishes my family adored and modify them to be gluten-free. Modifying recipes to be gluten-free sometimes can be difficult and can take several attempts to get it just right.
My first attempt at a gluten-free pumpkin pie was to buy a ridiculously expensive frozen gluten-free pie crust. Not only was it expensive, but it tasted horrible! We ended up just eating the filling of the pie. Making a pie crust from scratch was super intimidating to me, I didn’t even do that when I was eating gluten. I was new to gluten-free baking and I did not want to even try, so I made crustless pumpkin pie for years until I tried making an easy crust with gluten-free Chex cereal.
Here’s the deal, this crust requires no rolling out! Yup, there’s nothing intimidating about this super easy gluten-free pie crust. All you need is a food processor.
I’m also not a big fan of overly spiced, wet or jiggly pumpkin pie either. So my pumpkin filling recipe is the perfect blend of sweet and spice. The texture is firm but creamy just the way pumpkin pie should be. The crust is thick and has a little crunch, a little like a graham cracker crust, but not as crunchy.
Every holiday I always make two pies for my family. I don’t mind because it’s a super easy pie to make. Plus, who does not want pumpkin pie along with leftovers? I know I do!
Gluten-Free Easy Pumpkin Pie
- 2 cups crushed gluten-free Cinnamon Chex cereal
- 1 cup gluten-free Bisquick If you don’t have gluten-free Bisquick you can use this recipe to make your own.
- 1/2 cup butter chopped into medium sized pieces
- 3 tablespoons ice water
- cooking spray I like coconut spray
- 1 15 oz. can pumpkin not pumpkin pie filling
- 2 large eggs
- 1 12 oz. can evaporated milk
- 3/4 cup sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon of pure vanilla extract
Preheat oven to 425 degrees.
Crush gluten-free cinnamon Chex cereal in a food processor until you have 2 cups.
Add gluten-free Bisquick and chopped 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.
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 cooking spray.
Press the dough into the pie dish.
Using the middle rack bake for 5 minutes at 425 degrees.
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 degrees and then lower the heat to 350 degrees 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.