Our Best Gluten-Free Pumpkin Pie Recipe (Homemade Crust) 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.
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 gluten-free and dairy-free, so those with dietary restrictions can still enjoy the holiday flavors they love.
- Why you'll love this Gluten-Free Pumpkin Pie
- What ingredients are in recipe for gluten free pumpkin pie?
- Why you'll love this Gluten-Free Pie Crust
- How To Make Pumpkin Pie Recipe Gluten-Free
- Pumpkin Filling Instructions:
- Expert tips for recipe for gluten free pumpkin pie
- Variations for Easy Gluten Free Pumpkin Pie
- Storing + Freezing
- Some more pumpkin recipes to enjoy:
- Best Gluten-Free Pumpkin Pie Recipe (Homemade Crust)
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.
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!
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 some 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! Let's get onto this amazing pie dairy free + gluten free pumpkin pie!
What ingredients are in recipe for gluten free pumpkin pie?
Full printable recipe is below.
- Rice Chex cereal: provides the crunchy base for a gluten-free pastry crust
- Raw almonds: adds texture and flavor to the crust
- Margarine: acts as a binding agent in the crust
- Light muscovado sugar or light brown sugar: sweetens up the crust with plenty of caramel notes
- Sea salt: enhances the sweetness and accentuates the flavors
- Canned pumpkin: add a creamy and warm element to the filling
- Coconut milk: provides creaminess and richness in contrast with the crunchy crust
- Granulated sugar: adds sweetness to balance out the spices
- Eggs: helps thicken up the filling so it sets nicely in the oven
- Vanilla extract: adds a hint of sweetness and depth of flavor
- Ground cinnamon: provides a layer of spice in the filling
- Pumpkin pie spice: gives the pumpkin pie an added layer of warmth with a blend of nutmeg, cinnamon, allspice, ginger, and cloves.
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 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 Pumpkin Pie Recipe 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.
Expert tips for recipe for gluten free pumpkin pie
- Try adding a teaspoon of ground nutmeg or cardamom to the pumpkin mixture for an extra layer of flavor.
- If you like a firmer crust, add an extra tablespoon or two of margarine.
- Allow your pie to cool completely before slicing. This will ensure that your filling sets properly and allows it to slice more cleanly.
- Try adding a layer of homemade whipped cream to your pie! Just whip together one cup of heavy cream, two tablespoons of powdered sugar and a teaspoon of vanilla extract. Spread on top before serving.
- If you can’t get Rice Chex cereal, try substituting crushed gluten-free graham crackers instead.
- To make this dish vegan, substitute the eggs with two flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water).
- For a crunchy topping, try sprinkling some chopped pecans or walnuts over your pumpkin pie before serving.
- If you don’t have pumpkin pie spice, you can make your own by mixing together 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger and a pinch of allspice.
- If you want an extra boost of flavor, try adding a tablespoon or two of bourbon to the filling mixture.
- For a presentation worthy finish, garnish your pie with freshly grated nutmeg and whipped cream on top.
Variations for Easy Gluten Free Pumpkin Pie
- To make this nut-free, omit the almonds and replace with gluten-free rolled oats.
- If you’d like to add a bit more richness, swap out 1/2 cup of the coconut milk with 1/2 cup of heavy cream.
- For an extra crunch, top the pie with pepitas or toasted coconut flakes.
- If you’d like a bit more texture and flavor, add in 1/4 cup of chopped dark chocolate.
Storing + Freezing
Store any leftovers in an airtight container or glass container. You could also wrap the whole pie with tin foil. Keep in the refrigerator for 3-4 days.
This pie freezes well! Just wrap it in a double layer of plastic wrap before storing. Simply thaw in the refrigerator overnight when you’re ready to serve. Freeze for up to 2 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.
My favorite way to tell if it's done is to give the pie a a gentle shake. When it's ready, it will slightly jiggle in the middle. The pie should not be liquidy. If it is doing more than a slight jiggle, it will need a little more time to bake up.
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.
Canned pumpkin is gluten-free.
Canned pumpkin and pumpkin puree are the same thing. These terms are commonly used interchangeably in recipes, although you may also come across the term solid-pack pumpkin. No matter what it's called, it refers to 100% steamed and pureed pumpkin—no additives, no additional ingredients, not even in the canned form.
Originally published November 2022 and updated on September 2023.
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:)
Best Gluten-Free Pumpkin Pie Recipe (Homemade 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
- 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.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.