cinnamon, coconut flour, eggs, maple syrup, MI-DEL® Gluten Free Graham Style Pie Crust, milk, pumpkin, pumpkin pie spice, sea salt, vanilla extract

Gluten Free Pumpkin Pie Recipe

25 minutes
25 minutes
4 servings
  1. Combine all ingredients for filling and beat with a mixer or whisk well to combine
  2. Pour into a MI-DEL graham style pie crust
  3. 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)
  4. serve chilled with whipped cream

Thanks to Build Your Bite



  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps