Alpha Gal Friendly Classic Pumpkin Pie

Total time4 hr

Prep time30 min

Cook time1 hr

This classic fall pie starts with a flaky, hand-pressed crust made from a simple mix of flour, sugar, and salt, rolled out and blind-baked until the edges turn pale gold and the base sets up crisp. The filling is where the real magic happens — canned pumpkin purée gets whisked smooth with brown sugar, cinnamon, ginger, nutmeg, and cloves, then enriched with eggs and a splash of vanilla for that deep, custardy body everyone expects from a proper pumpkin pie. It bakes low and slow until the edges puff and the center holds just the faintest wobble, giving you that perfect sliceable texture without any curdling or cracking. Once it's cooled completely on the counter, you get clean, tidy wedges with a spiced, velvety filling cradled in a golden, buttery-tasting crust. This is a genuinely solid pick for an alpha gal friendly table, holiday spread or otherwise — no one reaching for a slice will guess anything was left off the ingredient list.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3–4 tbsp ice water

For the filling

1 can (15 oz) pumpkin purée
¾ cup packed light brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
3 large eggs
1 ¼ cups heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract

For serving

whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

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