Gluten Free Pumpkin Cream Pie

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This is a sponsored post written by me on behalf of Schär. All opinions are 100% mine.

Fall flavors like this easy gluten free pumpkin cream pie warm your heart and thrill your taste buds. This creamy pumpkin cream pie is seriously so easy to throw together, and it makes an incredible dessert for the holidays. Serve it at your fall family gatherings or as a nice after-dinner treat. 

The base of this easy pumpkin pudding pie is no-bake vanilla pudding. Then I whipped in pumpkin with yummy spices. It’s out of this world! Add in this amazing gluten free graham cracker crust made with Schär Honeygrams, and it is a pie made in heaven! If you love pumpkin as much as we do, you will want to check out all of my gluten free pumpkin recipes.

If you are gluten free, most likely you have seen Schär’s gluten free products in stores. Schär has been making gluten free since 1981, way before it was easy to find gluten free in stores! Schär’s gluten free foods were brought to the U.S. in 2007 and we are so thankful! You can find Schärr Gluten Free at most grocery stores and online.

Schär Gluten Free Products

Schärr Gluten Free has so many types of bread and rolls, pasta, crackers, and yummy cookie treats and they are used daily in our Fearless Dining house. We use their Artisan Baker Multigrain Bread to make my kids’ sandwiches for school, and I love to toss in a couple of gluten free chocolate dipped cookies too :-). Use Schär bread to make panini or grilled cheese, it really holds up well to lots of melty cheese!! You will LOVE how Schär Gluten Free Pastas hold up to my kids’ favorite Ziti Casserole dinner!!

Schär Gluten Free Honeygrams Graham Cracker style cookies are the star of today’s gluten free pumpkin pudding pie recipe. Their gluten free graham crackers are not only perfect in this pumpkin pudding recipe, but they also make an amazing cheesecake crust, s’ mores, and chocolate fondue topping!!

I have made it pretty clear how the Fearless Dining household feels about pumpkin! We LOVE it, and I can’t make enough pumpkin-flavored foods each fall. The homemade pumpkin pudding itself is so creamy and smooth and I added this delicious graham cracker crust to make it into a pie for the holidays. Let me just say we are talking next-level good here! 

Schär makes one of the best gluten free graham crackers and it is perfect in making graham cracker crusts! If you are lucky enough to find their gluten free chocolate graham crackers…OMG grab a box or two!!

Love this delicious pumpkin pudding recipe? Try out some of my other pudding recipes:

• The Easiest Matcha Green Tea Chia Pudding 
• Warm Cardamom And Coconut Rice Pudding
• Vanilla Overnight Chia Pudding With Dates And Pecans
• Homemade Easy Tapioca Pudding 

Are you ready to make this delicious gluten free pumpkin pudding pie?

Shopping List:

• Schär Gluten Free Honeygrams Graham Cracker style cookies
• Pumpkin Puree
• Brown Sugar
• Cinnamon
• Allspice
• Cloves
• Ginger
• Canned Full-Fat Coconut Milk
• No-Cook Vanilla Pudding Mix

How to make a gluten free pumpkin cream pie:

The first step to make this gluten free pumpkin cream pie is to add your Schär Gluten Free Honeygrams to a bag and use a rolling pin to crush the Honeygrams into crumbs. (My kids love crushing these into itty bitty crumbs!) Add the crumbs to a bowl with melted butter and gluten free flour.

One thing I love about Schär Gluten Free Honeygrams is how easy they crush into crumbs. It makes crusts for desserts so much easier to make!

Can you crush the gluten free graham crackers in a food processor?

You can definitely use a food processor to crush your graham cracker crumbs…just don’t overmix or it can turn into a paste. Press the crumbs into the pie pan to cover the bottom and sides. Use the bottom of a glass or a spoon to press flat. Refrigerate for 10 minutes to chill.

Add the coconut milk (or non-dairy milk), vanilla no-cook pudding mix, pumpkin puree, and spices to a bowl. Whisk for 3 minutes. Allow setting an additional 5 minutes.

Pour the pudding mix into the pie crust and cool for 2 hours. Garnish with whipped cream and pecans.

Now your pudding pie is ready to chill! Refrigerate for 3 hours (or freeze if you would like it to set faster.)

How Long Does Homemade Pudding Last In the Refrigerator?

Homemade pudding will last up to 1 week in the refrigerator. Always store it in an airtight container and keep it away from other foods with strong odors. Otherwise, it may take on those flavors.

Check the pudding over if it’s been in the fridge for long to make sure it hasn’t begun spoiling. It shouldn’t be overly watery or dry. 

Can You Freeze Homemade Cream Pie?

Yes, absolutely you can freeze this homemade cream pie. I would recommend making the pie crust at a later date so it doesn’t get soggy freezing with the pudding. Allow the pudding to cool all the way, then store it in an airtight, freezer-safe container. It will last around 3 months in the freezer.

To thaw, place the gluten free pumpkin cream pie in the refrigerator the night before and it will defrost. Then make your crust and add the pumpkin pudding.

If you love fall as much as I do, then you should take a look at these other pumpkin recipes. 

• Gluten Free Pumpkin Whoopie Pies
• The Perfect Gluten Free Pumpkin Cheesecake
• Halloween Candy Gluten Free Pumpkin Bundt Cake
• Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars

Gluten Free Pumpkin Pudding Pie

Yield: 12

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 25 minutes

A delicious pumpkin pudding pie with a gluten free graham cracker crust.

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Ingredients

• For the Crust:
• 1 1/2 cups Schar Honeygrahms Graham Crackers crumbs
• 1 tablespoon brown sugar
• 2 tablespoons gluten free flour
• 4 tablespoons butter, melted
• For the Cream Pudding:
• 1 box no-cook vanilla pudding mix
• 1 cup pumpkin puree
• 1 1/2 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 13.5 fl ounce can of full-fat coconut milk

Instructions

1. Take the Schar Honey Grams and place in a large ziplock bag, or food processor and break until they are crums. Pour into a bowl.
2. Add melted butter and the 1 tablespoon brown sugar to the cracker crumbs and mix well.
3. Pour into a pie pan and press the graham cracker mixture along the bottom and sides. Use a glass to compress the crumbs.
4. In a large bowl, add the coconut milk, pumpkin puree, spices, to a bowl. Whisk to blend.
5. Allow the mixture to set in the bowl for 5 minutes.
6. Pour the pumpkin pudding mixture into the pie crust shell and chill for 2 hours.
7. Serve cold with whipped cream

Notes

Optional...feel free to freeze this dessert like I did...it makes an awesome frozen treat too!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 168 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 240mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 1g

**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.

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