Gluten-Free Pumpkin Pie

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


White Scribbled Underline

Cook time: 50 min

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prep Time

1 hour 10 min


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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.

Can I make this crust with a different nut?  Yes,  you could make this pie crust with a different nut besides almonds. Walnuts would work very well.

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