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    Home » Popular » American Recipes

    October 20, 2020 American Recipes

    Easy Gluten-Free Pumpkin Pie (with Homemade Crust)

    Jump to Recipe - Print Recipe

    This Gluten-Free Pumpkin Pie will make your holiday baking so much easier! You’ll just love this super easy homemade pie. This easy gluten-free crust is made with Rice Chex cereal and has a luscious spiced pumpkin filing.

    overhead image of gluten-free pumpkin pie

    Are any of you still eating leftover turkey? Pumpkin Pie is one of my top five favorite pies and this gluten free pumpkin pie is one that you should make even for Christmas.

    Wait! Did I say Christmas? It's hard to believe this past week went by in a flash. After spending weeks of deciding what our menu would be and thinking what desserts I would make this year, it's now time to plan for my favorite holiday of the year! We had turkey and all the sides for four days.

    Originally published November 30, 2016 and updated on November 19, 2022. This is what we typically do on Thanksgiving...a big Italian feast. This year will be a little different. I loved this pie crust recipe so much that I wanted to share again with all of you!

    Contents hide
    1 Why you'll love this Gluten-Free Pumpkin Pie
    2 Ingredients
    3 Why you'll love this Gluten-Free Pie Crust
    4 How To Make Gluten-Free Pumpkin Pie
    5 Pumpkin Filling Instructions:
    6 Recipe FAQ'S
    7 Some more pumpkin recipes to enjoy:
    8 GLUTEN FREE PUMPKIN PIE
    8.1 Ingredients
    8.1.1 CRUST
    8.1.2 FILLING
    8.2 Instructions
    8.2.1 CRUST
    8.2.2 FILLING
    8.3 Nutrition Disclaimer

    Why you'll love this Gluten-Free Pumpkin Pie

    • This gluten-free pumpkin pie is a delicious, healthy treat that your whole family can enjoy.
    • The flavors of cinnamon and pumpkin pie spice combine to create an irresistible aroma that will have everyone asking for seconds!
    • The light and fluffy texture of the crust pairs perfectly with the creamy filling, making it a truly indulgent dessert experience.
    • Plus, it's free of gluten and dairy-free, so those with dietary restrictions can still enjoy the holiday flavors they love.
    overhead image of gluten-free pumpkin pie

    How was your Thanksgiving? As usual, ours was a feast celebrated with a lot of Italians (and this time, a few Portuguese friends that are like family). We all contributed with something and as I mentioned, I was in charge of the desserts.

    It's funny that even restaurants in Italy have Thanksgiving menus. I just saw on Twitter a menu at a restaurant in Florence to celebrate to Thanksgiving and they had crostata di zucca gialla for dessert (a pumpkin tart). But I've even seen on Italian cooking shows the host making American "Pumpkin Pie"and you can come across plenty of recipes on Italian food blogs for "Pumpkin Pie”.

    overhead image of pie on baking sheet

    What can I tell you, I just love to bake pies, tarts and crostatas. I was planning to make some gluten free desserts for our friends that were coming for the feast last Thursday but also for one of my family members.

    We have been trying to cut out gluten and it hasn't been easy. It's actually been lots of fun experimenting with different flours and different ideas. Like this pumpkin pie!! The crust is so easy to make. It comes together in minutes and is so light!

    Ingredients

    CRUST

    • gluten-free rice-square cereal such as Rice Chex
    • sliced raw almonds I used salted
    • margarine melted (I like Earth Balance)
    • muscovado sugar or light-brown sugar
    • salt

    FILLING

    • can pure pumpkin
    • coconut milk or use evaporated milk if you're not dairy-free
    • sugar
    • eggs
    • vanilla extract
    • ground cinnamon
    • pumpkin pie spice

    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.

    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 1/2-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).

    overhead image of making pie crust

    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 Gluten-Free Pumpkin Pie

    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 FAQ'S

    How do I store this pumpkin pie?

    This gluten-free pumpkin pie should be stored in an airtight container at room temperature for up to four days. If you would like to keep it longer, you can store it in the refrigerator for up to one week. Additionally, this pie also freezes well and can stay frozen for up to three months.

    How do I know if something is gluten free?

    The best way to check if something is gluten free is to check the label. Many products are now labeled "gluten free" or "no gluten ingredients," so look for those labels when shopping. Additionally, you can also look up the product online and read reviews from people who may have already tried it.

    Is there gluten in pumpkin?

    Pumpkin itself does not contain gluten, so this gluten free pumpkin pie is a great option for those who are avoiding wheat or other grains that contain gluten.

    overhead image of gluten-free pumpkin pie

    Some more pumpkin recipes to enjoy:

    • Vegan Pumpkin Pie Chocolate Chip Donuts
    • Amaretti Almond Pumpkin Pie
    • Pumpkin Pudding Cake
    • Pumpkin Swirl Brownies

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

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

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    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 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: 1 9-inch pie
    Author: Lora

    Ingredients

    CRUST

    • 3 cups gluten-free rice-square cereal such as Rice Chex
    • 1/2 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
    • 1/2 teaspoon salt

    FILLING

    • 1 15- ounce can pure pumpkin
    • 1 cup coconut milk use evaoporated milk if you're not dairy-free
    • 3/4 cup sugar
    • 2 large eggs lightly beaten
    • 1/2 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.

    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Vegan Pumpkin Chocolate Chip Donuts
    Barley Malt Pull-Apart Loaves »

    Reader Interactions

    Comments

    1. Alyssa (EverydayMaven) says

      November 30, 2016 at 7:37 pm

      Love the idea of using cereal for the GF crust!

      Reply
    2. lauren kelly says

      November 30, 2016 at 9:12 pm

      This looks delicious! I love having gluten free options for the holidays!

      Reply
    3. Kimberly Killebrew says

      December 01, 2016 at 6:08 am

      This looks perfect and I'll need to try that crust! I love experimenting with different flours too and even though no one in my family has gluten issues per se, I have been cutting way back on my family's gluten intake. It's actually pretty fun exploring alternatives.

      Reply
    4. Dinner then Dessert says

      December 01, 2016 at 6:24 am

      I love pumpkin pie! I especially love that this one doesn't exclude celiac family members!

      Reply
    5. Laura at I Heart Naptime says

      December 01, 2016 at 1:27 pm

      Ooooohhhhh, I like your twist on the crust! Normally we like our pumpkin pie with a graham cracker crust (either Schar or Annie's cinnamon or gingerbread bunnies) but this looks delicious!

      Reply
    6. Savory Simple says

      December 01, 2016 at 6:09 pm

      That crust sounds amazing! I can't get enough pumpkin pie this time of year.

      Reply
    7. Cathy says

      December 01, 2016 at 7:48 pm

      So perfect looking and LOVE that it's gluten free!

      Reply
    8. Brandy | Nutmeg Nanny says

      December 02, 2016 at 2:11 am

      What a delicious looking pie! So good!

      Reply
    9. Kim Bee says

      December 02, 2016 at 6:44 am

      This is one stellar pie. I love that it's gluten free too. That crust is gorgeous.

      Reply
    10. Aly ~ Cooking in Stilettos says

      December 02, 2016 at 10:46 am

      This crust is all sorts of amazing - the cereal addition is genius. It looks like you had quite the Thanksgiving feast!

      Reply
    11. natalia20041989 says

      December 02, 2016 at 2:06 pm

      Oh yum, the pie looks so good, I love the color:)

      Reply
    12. Noble Pig - Cathy says

      December 03, 2016 at 12:54 am

      What a beautiful feast you had!

      Reply
    13. Krista Rollins says

      December 04, 2016 at 10:12 pm

      You can never go wrong with a Pumpkin Pie over the Holidays! But to make it gluten free is even better!

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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