This pumpkin pie leans into cozy classic-pie technique from the crust up: a from-scratch flour blend crust is cut with cold butter until it's pebbly and crumb-flecked, then chilled, rolled, and blind-baked until the edges turn gently golden. The filling comes together with real pumpkin puree, warm brown sugar, and a full round of cinnamon, ginger, nutmeg, and clove, whisked with eggs and heavy cream until it's silky and pourable. Baked low and slow, it sets into that perfect just-barely-wobbly center everyone wants from a good custard pie, with a smooth, deep-orange slice underneath a golden crust. A cloud of whipped cream on top is the finishing touch, though the pie stands beautifully on its own. It's a comforting, spice-forward dessert that fits right in on a vegetarian holiday table, no special planning required.
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)
