Part 4/11:

Next, the show presents a creative take on pumpkin pie, utilizing a crispy rice cereal crust that’s both gluten-free and easy to prepare. The crust is made by blending gluten-free rice cereal with browned almonds, brown sugar, salt, and melted butter, then pressing the mixture into a pie dish. Baking at 375°F until golden creates a sturdy, flavorful foundation.

The filling combines pumpkin puree, eggs, brown sugar, spices such as cinnamon, nutmeg, and cloves, with milk to achieve a custardy consistency. Baking at 320°F for approximately 50-55 minutes sets the pie. An inventive topping of Greek yogurt mixed with honey and vanilla adds a cooling, slightly tangy finish, making this pie not only gluten-free but also rich and festive.