SPONSORED: Pillsbury Gluten Free Muffins — what you’ve been looking for!

Makes 8 Servings

If you’re living a gluten-free lifestyle and have been searching for a moist home-style muffin bursting with flavor, our Pillsbury Gluten-Free Muffins are exactly what you’ve been looking for!

Our ready-to-eat muffins are individually wrapped for on-the-go convenience and certified gluten free by the Gluten-Free Certification Organization. Sold in packages of four and available in Blueberry or Chocolate Chip, they can be found in grocers’ all-natural freezer cases.

Our new Gluten-Free Pumpkin Pie is not your traditional pumpkin pie — it’s even better!

That’s because this recipe starts with a scrumptious cookie-like crust made from our delicious new Pillsbury™ Gluten Free Chocolate Chip Muffins. A luscious pumpkin custard filling completes the tasty dessert.



  • 8 Pillsbury™ Gluten Free Ready to Eat Muffins, Chocolate Chip (2 7-ounce boxes)
  • 3 tablespoons butter or margarine, melted
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 15-ounce can pure pumpkin
  • 1 12-ounce can evaporated milk


Preheat oven to 350° F.

Use clean hands to break apart 8 Pillsbury Gluten Free Muffins in a large mixing bowl until mixture resembles a coarse meal. Add melted butter and blend well, forming a dough.

Place dough in a sprayed pie plate and press dough evenly onto bottom and up the sides, creating a flat upper edge.

Make a pie crust shield out of aluminum foil to keep crust edges from burning. Get directions here: http://noemptychairs.me/recipes/how-to/how-to-make-your-own-pie-crust-shield/.

Place crust shield on pie plate and bake crust for 15 minutes.

While crust is baking, make pie filling: Mix sugar and other dry ingredients in a small bowl. Beat eggs in a large bowl. Add pumpkin and sugar mixture to large bowl and stir, gradually adding evaporated milk until blended.

When crust is done baking, carefully take out of oven using oven mitts. Pour pumpkin pie filling into the crust and — with crust shield on — carefully put pie plate back in oven.

Turn oven temperature up to 425° F and bake pie for 15 minutes.

Turn oven temperature back down to 350° F and bake pie for an additional 40-45 minutes, or until pie filling is set and knife inserted near center comes out clean.

Cool at room temperature for 2 hours before serving or refrigerating.

To find more tasty recipes like this, visit our website www.unclewallys.com and click on our Product Recipes page.