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Christmas, Hanukkah

Classic Pumpkin Pie with Flaky Gluten-Free Crust

Classic Pumpkin Pie with Gluten-Free Flaky Crust

By Laurie Sadowski

Looking for a lightly spiced pumpkin pie with a flaky gluten-free pastry crust? We’ve got the sensational pie for you. Sample the filling before you spread it into the crust, and adjust the spices to your taste. Now let’s get baking – pumpkin perfection awaits.

Makes: 8 servings
Free of: gluten and all top allergens

Crust Ingredients

  • 1 1/4 cups sorghum flour
  • 1/2 cup tapioca flour, plus more rolling the dough
  • 1/4 cup quinoa flour*
  • 3 1/2 tbsp granulated sugar, divided
  • 1 tsp xanthan gum
  • 1/4 tsp fine sea or Himalayan salt
  • 3/4 cup dairy-free, soy-free ‘buttery’ spread (such as Earth Balance) cut into pieces and put in freezer for at least 10 minutes
  • 3 tbsp ice water
  • 1 tsp cider vinegar, chilled
  • 1 tbsp unsweetened non-dairy milk
  • 1/2 tsp ground cinnamon

Filling Ingredients

  • 2 1/2 cups mashed pumpkin
  • 1/2 cup unsweetened non-dairy milk
  • 1/3 cup pure maple syrup
  • 3 tbsp packed brown sugar
  • 3 tbsp sorghum flour
  • 3 tbsp tapioca flour
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp fine sea or Himalayan salt

Next: The Method

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