Gluten-Free Pumpkin Pie

Evelyn Streit, Columnist


  • Crust:
    • 6 Tbsp cold vegan butter
    • 1 ¼ cup gluten-free flour
    • ¼  tsp salt
    • 4-6 Tbsp ice cold water
  • Filling:
    • 1 ⅓ cup pumpkin
    • 2 eggs
    • ¾ cups sugar
    • 11 oz. condensed milk
    • 1 tsp cinnamon
    • ½ tsp ginger
    • ¼ tsp cloves
    • ¼ tsp salt


  1. To prepare the crust, whisk salt and gluten-free flour together in a large mixing bowl. Slice the cold butter and work it in gently with a fork.
  2. Next, stir in ice water as needed to help the mixture come together.
  3. Once a dough has formed, move it to a piece of plastic wrap and create a ½ inch thick disc. Wrap and refrigerate for a minimum of 30 minutes, and up to 2 days (make sure it has warmed up a little before using).
  4. Preheat oven to 350 degrees Fahrenheit after your dough has chilled.
  5. To prepare the filling, beat the eggs and mix in pumpkin, sugar, milk, spices, and salt.
  6. To roll out the crust, place the dough between two layers of wax paper, and use a rolling pin to roll it into the shape of your pie pan.
  7. To transfer the crust, get rid of the top layer of wax paper and carefully lay the pie dish face down on top of the crust. Next, quickly but carefully flip it.  
  8. Once the crust has been moved, use your hands to form it into the pan (try not to do anything too fancy with the dough or overwork it).
  9. Finally, pour the filling into the pie crust and bake for 58-65 minutes.
  10. Remove from oven and let it cool completely before loosely covering and transferring to the refrigerator to set for 4-6 hours.

This pie is a winner all around; it is beautiful, tasty, and available to all members of your Thanksgiving crew, even the gluten-free individuals. Enjoy this treat with whipped cream and a sprinkle of cinnamon on top.