Gluten-Free Pumpkin Pie with Brown Butter Shortbread Crust from Mightylicious

Say hello to Mightylicious, the hand-crafted cookie that truly has it all: amazing flavor, perfect texture, clean ingredients—everything you want in a cookie except the gluten. These soft-baked delights are 100% free of gluten, wheat, rye, barley, and RBST. The entire line is made from all-natural, non-GMO ingredients, and kosher certified too.

Instead of a traditional pie crust, the recipe uses buttery Mightylicious Brown Butter Shortbread Cookies for a crisp, rich base paired with silky pumpkin filling. It’s an easy, festive recipe with a gluten-free pumpkin pie that doesn’t feel like a compromise.

So, just in time for the holidays, Mightylicious is sharing its scrumptious Gluten Free Pumpkin pie recipe – using its Brown Butter shortbread cookie for an amazing GF crust –  it’s sure to please your guests whether they are gluten free or not!

Why This Gluten-Free Recipe Works so Well

It comes from someone who needs it to work

Mightylicious founder Carolyn was diagnosed with celiac disease in 2012 and has spent years chasing gluten-free baked goods that don’t compromise on taste or texture. She built her cookie company after one holiday season when a gluten-free cookie crumbled after a single bite. This recipe is how she’d want to serve dessert to her own family.

The crust is a smart shortcut

Instead of a fussy gluten-free pastry dough, the crust uses 10 ounces of Mightylicious Brown Butter Shortbread Cookies plus 7 tablespoons of melted butter, pressed into a 9-inch pie plate. It’s a cookie-crumb crust, so it needs no rolling, chilling or special flours. The pumpkin filling is a classic one with brown sugar and pumpkin pie spice.

It tastes like a pie, not a substitute

Brown butter gives the crust a nutty, toasty depth that pumpkin filling loves. The goal is a pie that pleases guests whether or not they’re gluten-free, so the host can bake one pie for everyone.

It’s practical for home cooks

A short ingredient list and a crumb crust make it approachable for first-time bakers and for hosts who are already juggling a turkey.

It’s easy to source

The cookies are sold at retailers including Walmart, Whole Foods, Costco, King’s and Price Chopper, plus online, so you can find the key ingredient easily.

Equipment Needed

  • 9″ pie plate
  • Stand or hand-mixer
  • Wooden spoon
  • Food processor or rolling pin

Brown Butter Shortbread Cookie Pie Crust Ingredients:

  • 10 ounces Mightylicious Brown Butter Shortbread Cookies (2 bags)
  • 6-7 tablespoons unsalted butter, melted (7 if the crust isn’t holding together)
  • 2-3 tablespoons granulated sugar

Pumpkin Pie Filling Ingredients:

  • 11 oz (308 g) pumpkin purée
  • 3 large eggs
  • 10 fl oz evaporated milk
  • 3 Tbsp (42 g) melted, cooled unsalted butter
  • ½ cup (100 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • ½ tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 2 Tbsp (18 g) gluten-free flour blend

Cooking Instructions:

Prepare the pie crust:

  1. Preheat oven to 350°.
  2. Add cookies and sugar to a food processor. Pulse food processor until cookies are crushed into a sandy texture. (You can also crush the cookies by hand by placing them in a zip lock back and crushing them with a rolling pin.)
  3. In a large mixing bowl combine the cookie crumb mixture and melted butter.  Stir with a large spoon until incorporated.
  4. Add the cookie mixture to 9” pie plate. Use the back of your spoon to push cookies into the pan, creating an even and packed layer on the bottom and the sides of the plate.
  5. Bake for 8 minutes at 350° and allow to cool.

Prepare the pumpkin pie:

  1. Preheat oven to 375°.
  2. In a large bowl, combine the pumpkin puree, eggs, evaporated milk (or cream), and melted butter. Whisk ingredients vigorously until smooth and silky
  3. To the same bowl, add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour, whisking until just combined after each addition.
  4. Pour the prepared filling into the prepared pie crust, and smooth into an even layer.
  5. Place the pie in the oven and bake for 15 minutes at 375°F.
  6. Reduce the oven heat to 350°F and bake for an additional 25 minutes. (When done, the edges will be puffed and set, and the center will jiggle slightly. Each oven is different so continue to bake if needed.)
  7. When done, remove from the oven and allow to cool at room temperature.
  8. Pumpkin pie is a custard, so we recommend chilling the pie in the refrigerator for 1-2 hours to allow the custard to set.
  9. To serve, remove the pie from refrigerator and for at least 30 minutes to reach room temperature. Add whipped cream and enjoy!

Learn More About Mightylicious Gluten-Free Cookies

The Mightylicious line features 7 varieties, including 4 vegan options: Vegan Chocolate Chip, Grandma Arline’s Oatmeal Coconut, and now new Double Dutch Chocolate Chip and Oatmeal Raisin varieties have been added to the vegan line up.

Brown Butter Chocolate Chip and Brown Butter Shortbread are dairy, and Salted Peanut Butter are grain and dairy-free. (6.4 oz bag, MSRP: $8.99) All are certified gluten-free, Kof-K Kosher and non-GMO.

Available on AMAZON, www.mightylicious.com and supermarkets nationwide.

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