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

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 317 kcal

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 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
US Customary - Metric

Instructions

  1. Preheat oven to 425° F.

  2. Crush gluten-free cinnamon Chex cereal in a food processor until you have 2 cups.
  3. Add gluten-free Bisquick and chopped butter (dairy-free use Smart Balance butter) in the food processor. Process until the consistency of thick sand.

  4. 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.
  5. In a large bowl beat eggs and sugar together.
  6. Add cinnamon, pumpkin pie spice and vanilla and mix until fully combined.
  7. Add pumpkin and mix until fully combined.
  8. Stir in evaporated milk and mix until fully combined. Dairy-free use 1 1/2 cups of canned coconut milk (full fat).

  9. Spay 9-inch pie dish with cooking spray.
  10. Press the dough into the pie dish.
  11. Using the middle rack bake for 5 minutes at 425° F.

  12. 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.
  13. 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.

  14. 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.
  15. Serve warm or cold with whipped cream.  Enjoy!

  16. Once cooled cover and refrigerate.

Recipe 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 Facts
Gluten-Free Easy Pumpkin Pie
Amount Per Serving (1 g)
Calories 317 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 72mg 24%
Sodium 401mg 17%
Potassium 112mg 3%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Sugars 22g
Protein 4g 8%
Vitamin A 12.1%
Vitamin C 2.6%
Calcium 8.6%
Iron 30.6%
* Percent Daily Values are based on a 2000 calorie diet.