Thank you MI-DEL for sponsoring this post. Get inspired with holiday recipes and purchase your own MI-DEL Pie Crust at Walmart stores nationwide!
This gluten free pumpkin pie recipe with graham crust is easy and tasty! A Thanksgiving and Christmas holiday favorite sweetened with pure maple syrup.
Pumpkin pie is a staple food this time of year.
This gluten free pumpkin pie with graham cracker crust checks all of our boxes for a delicious holiday dessert.
Made with easy, wholesome ingredients and simple to throw together, it is a great pie to bake for any holiday or occasion!
This pumpkin pie is naturally sweetened using pure maple syrup.
Just because you or a loved one are gluten free doesn’t mean that eating has to be boring!
That is one of the reasons that I post so many gluten free recipes on my blog.
You can have and enjoy delicious gluten free recipes – case in point: this gluten free pumpkin pie recipe.
I made this pie using MI-DEL graham style pie crust: my new go to pie crust!
I love that MI-DEL crusts have a short list of ingredients and are free from the 8 common allergens.
They are 30 times thicker than other brands, which means more flavor in every bite!
Whether you are gluten free or not, I highly recommend these pie crusts.
You can pick one up at your local walmart!
I used MI-DEL graham style crusts for this pumpkin pie recipe, and for pecan pie on Thanksgiving.
Everyone loved it and I have already made the pumpkin pie recipe again since then!
Nothing says holiday baking like a big slice of melt in your mouth pumpkin pie and this recipe will make you a favorite with your gluten free friends and family.
My husband loved this pie so much and was the first to describe it as “melt in your mouth.”
I would say that it was a hit!
This pie is so easy to make, and ready for the oven in minutes.
You don’t need any fancy ingredients, and it is naturally sweetened with pure maple syrup.
MI-DEL graham style crust adds a subtle sweetness and so much flavor.
As I’m writing this, I am realizing that I need to make another pie ASAP.
If you want to be the favorite with your family members this year (gluten free or not), you’ve got to make this recipe.
This is my official go to pumpkin pie recipe for years to come!
Be sure to read my post on the 17 best vegetarian thanksgiving recipes to help plan your menu!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Did you make this recipe? Be sure to leave a star rating below!
For the Gluten Free Graham Crust
- 1 MI-DEL Graham Style Pie Crust
For the Pumpkin Pie Filling
- 2 cups canned pumpkin
- 1/2 cup 2% milk
- 3/4 cup pure maple syrup
- 3 tablespoons coconut flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract
- 3 eggs
- Combine the canned pumpkin, milk, maple syrup, coconut flour, pumpkin pie spice, cinnamon, salt, vanilla extract, and eggs, and beat with a mixer or whisk well to combine
- Pour the pumpkin pie batter into a MI-DEL graham style pie crust
- Bake at 350 degrees for 55 - 65 minutes, or until the pie starts to pull away from the edges and cracks at the top (see pictures)
- serve chilled with whipped cream
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Amount Per Serving: Calories: 209Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 165mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 4g