Description
Creamy gluten free pumpkin pie with flaky crust, dairy-free option, and warm holiday spices.
Ingredients
Scale
- 1 ½ cups gluten-free flour blend
- ½ cup cold butter (or coconut oil)
- 2–4 tbsp ice water
- ½ tsp salt
- 1 (15 oz) can pumpkin puree (or 2 cups homemade pumpkin puree)
- 2 large eggs
- ¾ cup coconut sugar or brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ground ginger
- 1 cup evaporated milk (or coconut cream)
- 1 tsp vanilla extract
Instructions
1. Mix crust ingredients, shape into disc, and chill for 30 minutes.
2. Roll out dough, fit into pie dish, and blind bake at 375°F for 12 minutes.
3. Whisk pumpkin puree, eggs, sugar, spices, milk, and vanilla until smooth.
4. Pour filling into crust and bake at 350°F for 45–55 minutes until set.
5. Cool completely before slicing and serving.
Notes
For dairy-free, use coconut oil in the crust and coconut cream in the filling.
Strain homemade pumpkin puree for smooth consistency.
Pie freezes well up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg