A crisp, flaky crust cradles a silky spiced pumpkin filling built on real pumpkin puree, brown sugar, and a warm blend of cinnamon, ginger, nutmeg, and cloves. Eggs and vanilla bring the custard together into that classic smooth, sliceable texture, with a gentle wobble in the center that tells you it's baked just right. Blind-baking the crust first keeps the bottom crisp instead of soggy, so every forkful holds its shape from edge to point. The gluten free flour blend in the crust rolls out easily between parchment sheets, making it simple to get a neat, even base without any fuss. This one is a genuinely solid choice for a lactose free dessert table, delivering all the cozy, custardy pumpkin pie flavor you're after. Let it cool fully before slicing so the filling sets up perfectly, then serve it on its own or dressed up simply to finish.
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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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