Dairy Free Gluten Free Pumpkin Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse 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 puree
- 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 tipUse 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)
Can be omittedwhipped cream
Instructions
- 1
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.
- 2
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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