This classic pumpkin pie checks every box for a peanut-safe dessert, since there's no nut ingredient of any kind in the crust or the silky spiced filling. A buttery, flaky crust gets blind-baked until golden before it's filled with a smooth blend of pumpkin puree, brown sugar, and warm cinnamon, ginger, nutmeg, and cloves. Eggs and heavy cream give the custard its signature dense, velvety texture, and a slow bake at a gentle temperature ensures that perfect soft wobble in the center without ever cracking. Once it's cooled and sliced, a dollop of whipped cream on top is the finishing touch. It's a comforting, holiday-worthy slice you can serve with total confidence to anyone avoiding peanuts.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
