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. The recipe also has a dairy-free option.
Post originally published in November 2017, updated September 2019.
A Gluten-Free Thanksgiving
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.
Gluten-Free Pumpkin Pie
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.
How To Make Gluten-Free Pumpkin Pie
Crust Instructions:
- Preheat oven the to 425° F.
- Crush the gluten-free cinnamon Chex cereal in a food processor until you have 2 cups.
- Add the gluten-free Bisquick and chopped butter (dairy-free use Smart Balance 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 Instructions:
- 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. For the dairy-free option, use 1 cup of canned coconut milk (full fat).
- Spray a 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 leftover. 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 the pie 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.
Can I use a different flavor of Chex cereal?
If you are not a cinnamon fan, you can use any flavor of the gluten-free Chex cereal for making the crust.
Dairy-Free Baking
I have also included a dairy-free option for the gluten-free pumpkin pie recipe. My husband, my youngest son, and I are all dairy-free. My recipe for dairy-free and gluten-free pumpkin pie was made with full-fat canned coconut milk and Smart Balance butter.
Some of my favorite dairy-free alternatives that I like to cook with are almond, cashew or coconut milk. I also like baking with coconut oil or Smart Balance butter.
Easy Gluten-Free Pie Crust
Here’s the deal, this crust requires no rolling out! Yup, there’s nothing intimidating about this super easy gluten-free pie crust.
This gluten-free crust is made with gluten-free Chex cereal and gluten-free Bisquick as the base. All you need is a food processor.
I bake all of my pies in a 9 ½ inch deep pie pan. A deep-dish pie pan is 1-½ to 2 inches deep.
Gluten-Free Bisquick
If you do not have gluten-free Bisquick you can use this recipe for Homemade Gluten-Free Bisquick from This Mama Loves. I have personally tested this recipe with Pillsbury gluten-free flour and it works great!
Pro-Tip For Making The Easy Gluten-Free Crust
Press the crumb mixture into the pie pan and then press it with the back of a measuring cup. It helps to make a nice firm pie crust.
The Perfect Gluten-Free Pumpkin Filling
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 (one gluten-free and one gluten-free and dairy-free). 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!
If you want a traditional gluten-free pie crust I have a NEW Gluten-Free Pie Crust recipe! The recipe also has a dairy-free option.
Looking for more gluten-free recipes for Thanksgiving?
- Easy Gluten-Free Stuffing {Dairy-Free}
- Gluten-Free Dinner Rolls {Dairy-Free Option}
- Paleo Sweet Potato Casserole {Gluten-Free, Dairy-Free}
- Cranberry Oatmeal Bars {Gluten-Free, Dairy-Free Option}
More Gluten-Free Pumpkin Recipes To Try!
- Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
- Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
- Gluten-Free Pumpkin Bundt Cake {Dairy-Free Option}
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★Did you make this recipe? Please give it a star rating below!★
Gluten-Free Easy Pumpkin Pie
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 the recipe notes to make your own.
- ½ cup unsalted butter dairy-free use Smart Balance butter
- 3 tablespoons ice water
- gluten-free cooking spray I like coconut spray
Pumpkin Filling:
- 1 15 oz. can pumpkin not pumpkin pie filling
- 2 large eggs
- 1 12 oz. can evaporated milk dairy-free use 1 cup of full-fat canned coconut milk
- ¾ cup sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
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 butter (dairy-free use Smart Balance 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. Dairy-free use 1 cup of canned coconut milk (full fat).
- 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.
Notes
- If you do not have the gluten-free Bisquick, you can make your own with this recipe.
- For dairy-free use 1 cup of canned coconut milk (full fat) and Smart Balance butter.
- I bake all of my pies in a 9 ½ inch deep pie pan. A deep-dish pie pan is 1-½ to 2 inches deep.
- Once cooled cover and refrigerate.
- Mama says, "Always check your labels!"
Nutrition
Kelsey says
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!
Hailey Mccarter says
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
Madonna says
Do you use the coconut milk at room temp? Does it need to be shaken before using?
Audrey says
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!
Tess says
This pie was amazing! The pie crust was really good, but the filling was even better! Can’t get over this. Love!
Gretchen says
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.
Natalie says
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.
Julie says
Excellent pie!! I LOVED it!! It even passed the non GF/DF Hubby test! Thank you!
Audrey says
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!
Barbara Gault says
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.
Audrey says
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!
Jackie says
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?
Audrey says
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!
Jaime says
Is it salted or unsalted butter
?
Audrey says
Hi Jamie! I use unsalted butter or Smart Balance buttery spread (dairy-free) in my recipes. Thank you for asking!
Daria says
I need to make this vegan so I am going to try an egg substitute.
Audrey says
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!
Debra N says
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!
Audrey says
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!
Joansy says
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!
Audrey says
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!
Dee says
Can I use coconut mile instead of evaporated?? I can’r have dairy<<
Audrey says
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!
Kristin says
Do u really need the gf bisquick in there? Also, I didn’t see link to that recipe..
Audrey says
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!
Carolyn Bruna says
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
Audrey says
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.
Audrey says
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.
Ly says
This seemed to make a lot. Is this recipe for 1 or 2 pies?
Audrey says
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.