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
Cook time: 50 min
1 hour 10 min
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.
Can I make the pie crust ahead of time? Yes, you can! It is a good idea to make the crust the night before and store it wrapped with plastic wrap in the fridge. Can I make the filling ahead of time? Yes, stir the filling ingredients together. Place in an airtight container in the fridge the night before. Remove next day when ready to assemble the pie.
RECIPE TIPS AND FAQ’S:
Swipe up for the full recipe