Gluten-Free Pumpkin Pie Recipe
This simple recipe for gluten-free pumpkin pie has a crunchy Chex cereal crust and a creamy, perfectly spiced filling! This recipe also includes a dairy-free option.Step-by-step photos can be seen below the recipe card.
Servings: 8
Ingredients
Crust:*
- 2 cups crushed gluten-free Cinnamon Chex cereal or your favorite flavor of gluten-free Chex
- 1 cup gluten-free Bisquick**
- ½ cup unsalted butter chopped, dairy-free use Smart Balance butter
- 3 tbsp ice water
- gluten-free cooking spray I like coconut spray
Pumpkin Filling:
- 2 large eggs
- ¾ cup sugar
- 1 tsp ground cinnamon
- 1 tbsp pumpkin pie spice***
- 1 tsp pure vanilla extract
- 15 oz. can pumpkin not pumpkin pie filling
- 12 oz. evaporated milk room temperature, for dairy-free - use 1 cup (240ml) of full-fat canned coconut milk
Instructions
- Preheat the oven to 425°F (218°C).
Crust
- Crush the gluten-free cinnamon Chex cereal in a food processor until you have 2 cups.
- Add gluten-free Bisquick and chopped unsalted 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.
- 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 (218°C).
- 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 (218°C) and then lower the heat to 350°F (177°C) and bake for an additional 40 to 50 minutes. The pie is done when the filling is set and doesn't move much when you jiggle the pie plate. The center may still look a little bit wet, but it'll firm up as it cools. 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!
Video
Notes
*I make this pie with my Chex crust each year (it doesn't need rolling out and has a slight crunch—my favorite!), but I've since developed a more traditional gluten-free pie crust recipe you can use. Our gluten-free graham cracker crust and almond flour crust recipes are also great options.
**If you don't have the gluten-free Bisquick, you can make your own with this recipe.
***You can try making your own pumpkin pie spice by adding 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, and ¼ teaspoon ground cloves. This should make about 1 tablespoon of pumpkin pie spice.
***I bake all of my pies in a 9 1/2-inch deep pie pan. A deep-dish pie pan is approximately 1-1/2 to 2 inches deep.
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