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Easy Pumpkin Pie

From Jill Brack of Glow Gluten Free

Gluten-Free Ginger Snap Crust

(Makes one 9-inch crust)


  • 1 box (7) Glow Gluten Free Gingersnap cookies
  • 4 tablespoons melted butter


1. Preheat oven to 350° F.

2. Pulse cookies in food processor until they are fine crumbs or crush cookies in plastic bag with rolling pin or mallet.

3. Toss cookie crumbs with cooled melted butter.

4. Press mixture into bottom and up the sides of 9-inch pie plate.

5. Bake until light golden, about 10 minutes and cool completely.

Gluten Free Pumpkin Pie Filling


  • 1 can of Pumpkin Pie Mix
  • ¾ cup almond milk
  • 2 eggs, slightly beaten


1. Preheat oven to 350° F.

2. In large bowl, whisk together pumpkin, almond milk and eggs.

3. Pour into crust and bake at 350° for 35 minutes or until firm.

4. Cool completely before slicing.


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