Easy Pumpkin Pie with Gluten-Free Graham Cracker Crust Recipe
This easy pumpkin pie features a gluten-free graham cracker crust and a smooth, spiced pumpkin filling sweetened naturally with maple syrup and coconut sugar. Perfectly baked to a set center, it’s a delicious and simple twist on a classic fall favorite, ideal for holiday gatherings or cozy autumn desserts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes active plus 2 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust
- 1.5 cups gluten-free graham crackers crumbs (about one package of Pamela's brand or any preferred brand)
- 6 tbsp butter, melted (can substitute vegan butter if desired)
Filling
- 1 can (15 oz) pumpkin puree
- 3 eggs
- ⅓ cup maple syrup
- ⅓ cup coconut sugar
- ¼ cup almond milk
- 1 tsp vanilla extract
- 1 tbsp + 1 tsp pumpkin pie spice
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare the crust: Using a food processor, pulse the gluten-free graham crackers until they resemble fine sand. Measure out 1.5 cups of the crumbs and place them in a bowl. Pour melted butter over the crumbs and mix thoroughly with a fork until fully combined.
- Form the crust: Lightly spray a 9-inch pie pan with cooking spray. Press the graham cracker mixture evenly into the bottom and up the sides of the pan using your fingers. Use the bottom of a measuring cup to flatten and compact the crust evenly. Place the crust in the refrigerator to chill while preparing the filling.
- Make the filling: In a medium bowl, combine pumpkin puree, eggs, maple syrup, coconut sugar, almond milk, vanilla extract, and pumpkin pie spice. Mix until the filling is smooth and well blended.
- Assemble the pie: Pour the pumpkin filling into the chilled graham cracker crust and smooth the top evenly using a spatula.
- Bake the pie: Place the pie in the preheated oven and bake for 55 to 60 minutes, or until the center is mostly set but may still have a slight jiggle.
- Cool and chill: Remove the pie from the oven and allow it to cool completely at room temperature. Once cool, place the pie in the refrigerator for at least 2 hours to firm up before slicing.
- Serve: Optionally, top with whipped cream and a dusting of pumpkin pie spice before serving. Enjoy your delicious gluten-free pumpkin pie!
Notes
- Using gluten-free graham crackers ensures the crust is safe for gluten-sensitive diets.
- You can substitute vegan butter and use plant-based whipped cream for a vegan adaptation, though eggs make the filling not vegan.
- For best texture, let the pie chill in the fridge for a full two hours before slicing.
- Adjust sweetness to taste by varying the maple syrup or coconut sugar amounts.
- Pumpkin pie spice can be homemade by mixing cinnamon, nutmeg, ginger, cloves, and allspice if unavailable.
