Gluten-Free Pumpkin Pie

Smell the crispness that’s settling in the air? October has (finally!) begun, and that means it’s time for one of my personal favorite autumn classics: pumpkin pie!

This treat can be found everywhere this time of year, but when someone in your family needs to maintain a gluten-free diet, you can use this easy and delicious recipe to keep the fall food tradition going strong!


Gluten-Free Ginger Snap Pie Crust
(makes one 9″ crust)

1 box (about 7 crackers) of gluten-free gingersnap cookies (we recommend Glow)
4 TBSP butter

1. Preheat oven to 350 degrees F.
2. In a food processor, pulse grind the cookies into fine crumbs. If you don’t have a food processor, put the cookies in a large plastic bag and crush with a rolling pin or mallet.
3. Toss the cookie crumbs with the (cooled) melted butter.
4. Evenly press the mixture along the bottom and sides of your 9″ pie pan.
5. Bake in the oven until lightly browned (about 10 minutes). Cool completely when done.

Gluten-Free Pumpkin Pie Filling

1 can of pumpkin pie mix
3/4 cup almond milk
2 eggs, slightly beaten

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together the pumpkin, almond milk and eggs.
3. Pour mixture into your cooled crust and bake until firm (about 35 minutes).
4. Let it cool completely, and enjoy!

Let us know if you try out the recipe! Any suggestions to make it even more delicious?

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