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
Ingredients
Cook time: 50 min
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Servings
8
Type
gluten-free
prep Time
1 hour 10 min
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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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