A flaky, golden crust cradles a spiced pumpkin filling that's silky, deeply spiced, and perfectly set with just the right wobble in the center. Warm notes of cinnamon, ginger, nutmeg, and clove build a filling that tastes like fall in every bite, while a quick blind-bake keeps the base crisp instead of soggy. Whisking the eggs in one at a time and finishing with a splash of vanilla gives the custard that smooth, sliceable texture everyone wants from a proper pumpkin pie. The dough rolls out easily between sheets of parchment, so even first-time pie bakers can get a clean, crimped edge without a fuss. Once it's cooled and set, each slice holds its shape beautifully, showing off that deep amber color and tender crumb crust. This one's a genuinely solid choice for a dairy free holiday table, no one will guess anything was missing from the dessert spread.
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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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