This classic autumn pie starts with a flaky, gluten-free crust that gets blind-baked to a pale golden finish before it's filled with a silky pumpkin custard. Warm spices — cinnamon, ginger, nutmeg, and clove — mingle with brown sugar and vanilla for that deep, cozy flavor everyone expects from a proper pumpkin pie. Whisking the eggs into the pumpkin base one at a time keeps the filling smooth and glossy, and a slow bake at a gentle temperature gives it that perfect soft wobble in the center without ever sloshing. Once it's cooled completely on the counter, you get clean, tidy slices with a custard that holds its shape but still melts on the tongue. It's a solid pick for an Alpha Gal friendly dessert table, delivering all the nostalgic flavor of the holiday staple without any guesswork. Simple pantry spices and real pumpkin puree do all the heavy lifting here, so every bite tastes like the real thing.
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In a large bowl, whisk together the gluten free flour blend, granulated sugar, and 1/2 tsp salt. Add the cold 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.
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if the dough is still crumbly. The dough should hold together when pressed but not feel wet or sticky. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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