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.
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 1/2 inch deep pie pan. A deep-dish pie pan is 1-1/2 to 2 inches deep.
Once cooled cover and refrigerate.
Mama says, "Always check your labels!"
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