Easy Gluten-Free Pumpkin Pie {Dairy-Free Option}

Making a homemade gluten-free pumpkin pie does not get any easier than this! A simple crust made with gluten-free Chex cereal with a sweet and perfectly spiced pumpkin filling. The recipe also has a dairy-free option.

A Gluten-Free Thanksgiving
My first couple of gluten-free Thanksgivings were such a challenge for me. I wanted to make the same dishes my family adored and modify them to be gluten-free. Modifying recipes to be gluten-free sometimes can be difficult and can take several attempts to get it just right.

Ingredients
Crust:

• 2 cups crushed gluten-free Cinnamon Chex cereal
• 1 cup gluten-free Bisquick   If you don’t have gluten-free Bisquick , see the recipe notes to make your own.
• 1/2 cup butter dairy-free use Smart Balance butter
• 3 tablespoons ice water
• cooking spray I like coconut spray

Pumpkin Filling:

• 1 15 oz. can pumpkin not pumpkin pie filling
• 2 large eggs
• 1 12 oz. can evaporated milk dairy-free use 1 1/2 cups of full fat coconut milk
• 3/4 cup sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 425° F.
2. Crush gluten-free cinnamon Chex cereal in a food processor until you have 2 cups.
3. Add gluten-free Bisquick and chopped butter (dairy-free use Smart Balance butter) in the food processor. Process until the consistency of thick sand.
4. Pour the Chex mixture into a bowl. Add the ice water and mix with your hands until a compact dough has formed. Refrigerate while making the pie filling.
5. In a large bowl beat eggs and sugar together.
6. .............................

For full instruction please see: www.mamaknowsglutenfree.com

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