a slice of gluten-free pumpkin pie topped with whipped cream with pumpkins and a coffee cup in the background
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5 from 2 votes

Gluten-Free Easy Pumpkin Pie

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.
Course Dessert
Cuisine American
Keyword dairy-free pumpkin pie, gluten-free pumpkin pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 317kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

Crust:

  • 2 cups crushed gluten-free Cinnamon Chex cereal
  • 1 cup gluten-free Bisquick   If you don’t have gluten-free Bisquick , see the recipe notes to make your own.
  • 1/2 cup unsalted butter dairy-free use Smart Balance butter
  • 3 tablespoons ice water
  • 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 1/2 cups of full fat coconut milk
  • 3/4 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 425° F.
  • Crush 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.
  • 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 1/2 cups of canned coconut milk (full fat).
  • 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° 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 1/2 cups of canned coconut milk (full fat) and Smart Balance butter.
Once cooled cover and refrigerate. 
Mama says, "Always check your labels!"
Did you make a recipe? Tag @mamaknowsglutenfree on InstagramFacebook  or @mamaknowsgf on Twitter! I would love to see what you created!

Nutrition

Serving: 1g | Calories: 317kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 401mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g | Vitamin A: 605IU | Vitamin C: 2.1mg | Calcium: 86mg | Iron: 5.5mg
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