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Madison Area Gluten Intolerance Chapter

Paradise Pumpkin Pie

Adjust sugar and spices to suit your taste.

Heat oven to 350° F.


Spray a 9-inch pie pan with non-stick spray.

2 cups crushed rice krispies
dash of cinnamon
2 tablespoons melted butter
2 tablespoons melted butter
1 to 2 tablespoons sucanat or brown sugar

Stir all together in pie pan so butter is spread as much as possible. Press down firmly with big spoon.

Cream Cheese Layer:

Beat together in the same container you will use for pumpkin blend:

4 to 8 ounces cream cheese or Tufutti non-dairy cream cheese, room temperature
1 egg
1 teaspoon vanilla
dash nutmeg
1 tablespoon maple syrup or brown sugar

Pour over crust and spread gently. Scrape bowl and prepare the next layer in it.

Pumpkin Layer:

Beat well after each egg is added.

1 1/4 to 1 1/2 cups canned pumpkin (NOT seasoned)
1/3 cup sucanat or brown sugar
2 to 3 eggs
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
dash of salt
1 cup evaporated milk

Carefully beat evaporated milk into the pumpkin mixture. Pour over the crust and cream cheese layers.

Bake 65 minutes or until knife inserted in the center comes out clean. Serve with yogurt, topping, or ice cream.