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Gluten Free Pumpkin Pudding Pie

Sandi Gaertner
A delicious pumpkin pudding pie with a gluten free graham cracker crust.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Additional Time 2 hrs
Total Time 2 hrs 25 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 168 kcal


  • 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


  • 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.
  • Add melted butter and the 1 tablespoon brown sugar to the cracker crumbs and mix well.
  • Pour into a pie pan and press the graham cracker mixture along the bottom and sides. Use a glass to compress the crumbs.
  • In a large bowl, add the coconut milk, pumpkin puree, spices, to a bowl. Whisk to blend.
  • Allow the mixture to set in the bowl for 5 minutes.
  • Pour the pumpkin pudding mixture into the pie crust shell and chill for 2 hours.
  • Serve cold with whipped cream


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


Serving: 1gCalories: 168kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 16mgSodium: 240mgFiber: 1gSugar: 14g
Keyword gluten free pumpkin cream pie, gluten free pumpkin pudding pie
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