Best Gluten-Free Pumpkin Pie (Homemade Crust)

This easy gluten-free pumpkin pie has a crunchy, no-roll crust made from Rice Chex cereal and almonds, filled with a creamy spiced pumpkin custard. It's dairy-free too, and the crust comes together in minutes in a food processor.

If you're baking for a crowd, my classic Easy Pumpkin Pie from Scratch and Italian-inspired Amaretti Almond Pumpkin Pie are two more favorites for the dessert table.

This article contains affiliate links which support us at no extra cost to you.

Pumpkin pie is one of my top five pies, and this gluten-free pumpkin pie has become one I make every Thanksgiving. Our Thanksgiving is always a big feast with lots of Italians (and a few Portuguese friends who are like family), and I'm in charge of desserts. When a family member started cutting out gluten, I went looking for a crust that was just as good, and this one is it: no rolling, just press it into the pan. I use salted almonds for a little sweet-salty crunch.

I still make my Easy Buttery Pie Crust for my other pies, and I even tried a store-bought Whole Foods gluten-free crust, which was flaky and very good. Pumpkin pie has caught on in Italy too: I once saw a restaurant in Florence with a Thanksgiving menu serving crostata di zucca (pumpkin tart), which you can read more about in my post on Thanksgiving in Italy.

Ingredients

No-Roll Crust

• Rice Chex cereal: Rice Chex is labeled gluten-free; double-check the box, since not every Chex flavor is. If you can't find it, crushed gluten-free graham crackers work, like in my Olive Oil Graham Cracker Crust.
• Sliced almonds: I used salted almonds. Pecans would also make a great crust.
• Margarine: Melted. I like Earth Balance to keep it dairy-free; use butter if you're not.
• Light muscovado or light brown sugar: Muscovado adds deeper caramel flavor.
• Salt

Pumpkin Filling

• Canned pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling. Plain canned pumpkin is naturally gluten-free.
• Coconut milk: Full-fat canned coconut milk keeps it dairy-free and creamy. Use evaporated milk if you're not dairy-free.
• Sugar
• Eggs
• Vanilla extract
• Cinnamon and pumpkin pie spice: Check that your spice blend is labeled gluten-free, since some are processed with wheat.

Why you'll love this Gluten-Free Pie Crust

You will just love how easy it is to make this gluten-free pie crust. Did I mention that you don't need to roll it out? Yes, it's that simple. So no need to fear making the pie for your family dinner. I'm going to share with you the best crust for pumpkin pie.

The pie crust is made with gluten-free Chex cereal and also almonds. It does require a food processor to blitz it into a nice crumb.

It all gets pressed into a 9 ½-inch pie pan. Or you could even use a disposable pie pan like I did (I ran out of pie baking plates, so had to use a disposable one).

I did make my regular crust for one chocolat espresso pecan pie and another pumpkin pie and I also bought the Whole Foods gluten free pie crust to give it a try and it was flaky and very good!

How To Make Pumpkin Pie Gluten-Free

Here are the crust instructions:

• Pulse cereal and almonds in a food processor until finely ground. Add Earth Balance or your favorite margarine, use real butter if you're not dairy-free, sugar and salt; pulse until combined. Use immediately.
• Preheat oven to 375 degrees.
  Press crust mixture into bottom and up sides of a 9-inch pie dish sprayed with gluten-free cooking spray. Bake until golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.

Pumpkin Filling Instructions:

• In a large bowl, combine pumpkin, (full fat) coconut milk, sugar, eggs, vanilla and spices until combined.
• If you're not dairy-free, use evaporated milk in place of the coconut milk.
• Pour into the crust and place on a baking sheet. Bake until filling is just set, 50 to 55 minutes.
• Let the pie cool down before serving. Pie is best served cold and should refrigerate for one hour.
• It's also lovely served warm. Serve with whipped cream (coconut whipped cream for the dairy-free).
• Cover and refrigerate any leftovers.

The pie crust was delicious! I found the recipe last year in the Thanksgiving issue of my Martha Stewart magazine. I used salted almonds instead of unsalted. I think you could even use pecans and have a perfect crust for your pie.

Recipe Tips

• How to tell it's done: The edges should look set and the center should wobble slightly when you nudge the pan. It firms up as it cools.
• Press the crust firmly: A tightly packed crust slices cleanly. If you like a sturdier crust, add an extra tablespoon of margarine.
• Cool completely before slicing: It's lovely served cold or slightly warm, but it slices best after chilling.
• Make it ahead: Bake the pie a day before Thanksgiving and keep it covered in the fridge.
• Use a disposable pan in a pinch: I ran out of pie plates one year and used a disposable one. It worked perfectly.
• For a vegan option: Two flax eggs may work in place of the eggs, though I haven't tested it, and the filling may be softer.

Storage and Freezing

• Refrigerator: Cover with foil or store in an airtight container for 3-4 days.
• Freezer: Wrap the cooled pie in a double layer of plastic wrap and freeze up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

Serve with whipped cream, or coconut whipped cream to keep it dairy-free, and a cup of my Easy Homemade Pumpkin Spice Latte. For a full pumpkin dessert table, add my Easy Fudgy Pumpkin Brownies.

More Recipes Like This

• Vegan Maple Pumpkin Pie
• Pumpkin Pudding Cake
• Easy Pumpkin Pancakes
• Vegan Pumpkin Chocolate Chip Donuts

Crust adapted from Martha Stewart Living. Originally published November 2022. Updated October 2026.

Did you make this and love it? Please RATE THE RECIPE below:)

I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

Print Recipe Pin Recipe Rate this Recipe

5 from 7 votes

Easy Gluten-Free Pumpkin Pie

This Gluten-Free Pumpkin Pie will make your holiday baking so much easier! You'll just love this super easy homemade pie. The no-fuss crust is made with Rice Chex cereal and almonds and has a luscious spiced pumpkin filing.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: gluten-free crust, pie, pumpkin, Thanksgiving dessert

Servings: 6 slices

Calories: 283kcal

Author: Lora

Equipment

• Food Processor
• 9-inch pie dish

Ingredients

CRUST

• ▢ 3 cups gluten-free rice-square cereal such as Rice Chex
• ▢ ½ cup sliced raw almonds I used salted
• ▢ 5 tablespoons margarine melted (I like Earth Balance)
• ▢ 5 tablespoons packed light muscovado sugar or light-brown sugar
• ▢ ½ teaspoon salt

FILLING

• ▢ 1 15- ounce can pure pumpkin
• ▢ 1 cup coconut milk use evaoporated milk if you're not dairy-free
• ▢ ¾ cup sugar
• ▢ 2 large eggs lightly beaten
• ▢ ½ teaspoon vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon pumpkin pie spice

Instructions

CRUST

• Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar and salt; pulse until combined. Use immediately.
• Preheat oven to 375 degrees. Press crust mixture into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.

FILLING

• In a large bowl, combine pumpkin, coconut milk, sugar, eggs, vanilla and spices until combined. Pour into the crust and place on a baking sheet. Bake until filling is just set, 50 to 55 minutes.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Not dairy-free: Use butter in the crust and evaporated milk in the filling.
• Serving: Top with whipped cream or coconut whipped cream.
• Storage: Refrigerate covered up to 4 days, or freeze up to 2 months.

Nutrition

Calories: 283kcal | Carbohydrates: 33g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 313mg | Potassium: 248mg | Fiber: 2g | Sugar: 28g | Vitamin A: 12185IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

FAQ's