We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    1K
  • Pinterest
    240
  • Email
    0
  • Facebook
    0

Gluten-Free No-Bake Pumpkin Cream Pie

(0)
  0 reviews
  • 20 min prep time
  • 5 hr 0 min total time
  • 12 ingredients
  • 8 servings
  • Pinterest
    240
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    1K

Eating gluten free or not? Here's and easy-to-make pumpkin pie everyone will love!

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

Steps

  • 1 Heat oven to 350°F. Using food processor, finely crush cereal.
  • 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.
  • 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.
  • 1 Heat oven to 350°F. Using food processor, finely crush cereal.
  • 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.
  • 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.

Expert Tips

For an extra special look, top each piece of pie with a dollop of whipped cream and a toasted pecan half or a sprinkle of cinnamon.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
322.7
Calories from Fat
260
% Daily Value
Total Fat
23.7g
36%
Saturated Fat
14.0g
70%
Trans Fat
1g
Cholesterol
72.1mg
24%
Sodium
156.8mg
6%
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.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved