Cheerios Crust Pumpkin Pie

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When I went gluten-free, I essentially went dessert-free, too. Yes, there was the occasional GF cake or treat sold at specialty food markets, but these items were far and few between, and don’t even get me started on their taste. And this was just for cakes and cookies! No way did gluten-free pie exist, nor could I ever fathom a gluten-free pie crust recipe that would actually be edible!

Thankfully, time has passed and gluten-free baked goods and recipes are everywhere now. I’ve thought for a while now I should give pie a try, but although my baking has come a long way, I still didn’t trust my pie-making abilities. Maybe because I’ve never made a pie before, not even in my gluten-eating days!

As we all know, I grew up on Cheerios, so when Cheerios went gluten-free it was music to my ears. In addition to bringing back Cheerios as my go-to breakfast cereal, I’ve also been loving finding unique ways to incorporate Cheerios into my recipes! I mean, if you crush Cheerios it is essentially Cheerios flour, right? I decided to put this theory to the test and make my first EVER pie crust using crushed Honey Nut Cheerios as the base. And goodness I am so happy I did…

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What You Will Need:
For The Pie Crust:
6 Cups Honey Nut Cheerios
1/3 Cup Olive Oil
1/2 Cup Water
2 T Sugar

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For The Pumpkin Filling:
8 oz (usually a half can) Organic Pumpkin Puree
2 Eggs
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Maple Syrup
1/2 cup Milk (I used Almond)
Pinch Sea Salt

What You Will Do:
For The Crust:
In a food processor, blend 6 Cups of Honey Nut Cheerios.
Pour into a large bowl, and add sugar, olive oil, and water.

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Mix together until all ingredients are totally blended.

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Scoop batter into a pie pan, and using your hands press it into the pan so that the batter is flat and smooth on the bottom, and rolls up onto the edges. **NOTE** Depending on the size of your pie pan, you will have excess batter. No need to use it all!

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Cook for 20 minutes at 350 F, and then let the crust cool for 10 minutes before adding your filling.

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 Now time for the pumpkin filling! 

In a large bowl, pour in pumpkin puree. Add cinnamon, nutmeg, maple syrup, almond milk, and sea salt. Separately, whisk together two eggs and add them to the large bowl.
Mix all ingredients until thoroughly combined.
Pour pumpkin filling into the pie crust! Make sure to leave crust exposed… who doesn’t love a good pie crust! (** NOTE **Like the crust, depending on the size of the pie pan, you won’t need to use all of the pumpkin filling!)

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Cook at 425 F for 15 minutes. Reduce heat to 350 F, and bake 20 minutes longer or until the crust starts to darken and a toothpick comes out of the center clean.
Let the pie cool before eating! Store in the refrigerator.

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And just like that, the impossible is possible! Who would have thought that Cheerios can be made into a pie crust AND actually taste delicious!! I haven’t had pie in over 8 YEARS! I’m so excited to make this recipe at Thanksgiving this year, and I have several more pie concepts in the works… all using Cheerios, of course!

To read more about Cheerios and their gluten-free offerings, read our review, here!
To see more recipes involving Cheerios, click here!

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