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.
Preheat oven to 425° F.
Add gluten-free Bisquick and chopped butter (dairy-free use Smart Balance butter) in the food processor. Process until the consistency of thick sand.
Stir in evaporated milk and mix until fully combined. Dairy-free use 1 1/2 cups of canned coconut milk (full fat).
Using the middle rack bake for 5 minutes at 425° F.
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.
Serve warm or cold with whipped cream. Enjoy!
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!"