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Gluten-Free Pumpkin Cream Pie

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By Pillsbury Kitchens
Updated Dec 20, 2016
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Eating gluten free or not? Here's and easy-to-make pumpkin pie everyone will love!

Gluten-Free Pumpkin Cream Pie

  • Prep Time 20 min
  • Total 5 hr 0 min
  • Ingredients 12
  • Servings 8
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Ingredients

Crust

  • 2 1/2 cups Gluten Free Honey Nut Cheerios™ cereal
  • 3 tablespoons firmly packed brown sugar
  • 1/3 cup butter, melted

Filling

  • 1 package (8 oz) gluten-free cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon gluten-free vanilla
  • 1 cup heavy whipping cream, whipped

Instructions

  • Step 
    1
    Heat oven to 350°F. Using food processor, finely crush cereal.
  • Step 
    2
    In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Place cereal mixture in ungreased 9-inch pie plate. Press cereal mixture evenly against bottom and sides of pie plate. Bake 8 to 10 minutes or until light golden brown. Cool completely, about 30 minutes.
  • Step 
    3
    In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until creamy. Add pumpkin, spices and vanilla; beat until smooth. Fold in whipped cream. Spread evenly in pie crust. Refrigerate at least 4 hours before serving. Cover and refrigerate any remaining pie.

Nutrition

322.7 Calories
23.7g Total Fat
3.4g Protein
26.7g Total Carbohydrate
18.5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
322.7
Calories from Fat
260
Total Fat
23.7g
36%
Saturated Fat
14.0g
70%
Trans Fat
1g
Cholesterol
72.1mg
24%
Sodium
156.8mg
6%
Potassium
180.0mg
5%
Total Carbohydrate
26.7g
9%
Dietary Fiber
2.1g
8%
Sugars
18.5g
Protein
3.4g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
5.50%
6%
Calcium
8.70%
9%
Iron
17.60%
18%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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