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.
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!
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.
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”.
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!
- 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
- can pure pumpkin
- coconut milk or use evaporated milk if you’re not dairy-free
- 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).
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.
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.
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.
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.
Some more pumpkin recipes to enjoy:
- Vegan Pumpkin Pie Chocolate Chip Donuts
- Amaretti Almond Pumpkin Pie
- Pumpkin Pudding Cake
- Pumpkin Swirl Brownies
GLUTEN FREE PUMPKIN PIE
- 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
- 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
- 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.
- 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.