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Gluten-Free Pumpkin Pie

Just a small slice ... or two!

This pie is delicious alone or topped off with a small scoop of whipped coconut cream. The crust is gluten-free—not that you can even tell! If you're lucky, there will be leftovers for the day after Thanksgiving!

  • Prep time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Recipe Type: Dessert
  • Serves: 6-8

Ingredients

  • CRUST
  • 12 tablespoons cold organic vegan butter
  • 3 cups gluten-free flour
  • 1 teaspoon kosher salt
  • 1/3 cup organic vegetable shortening
  • 6-8 tablespoon cold water
  • FILLING
  • 1 15 ounce can of organic pumpkin purée
  • 3 eggs beaten
  • 1/2 cup coconut cream
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • Dash of sea salt

Instructions

  • FOR CRUST:
  • 1. With a pastry cutter, blend the butter, shortening, flour and salty until mealy.
  • 2. Add 4 tablespoons ice water; work with hands until dough comes together. Add more water if necessary.
  • 3. Roll out to ¼-inch thick. Carefully lay in in 9-inch pie tin. Trim the edges, leaving about ¼ of an inch around and fold to create the crust.
  • 4. If desired, use a cookie cutter to make leaf-motif trim out of the dough for the perimeter of the crust.
  • 5. Prebake the crust for 15 minutes, topped with aluminum foil.
  • FOR FILLING:
  • 1. Preheat oven to 375°F.
  • 2. Combine all ingredients in a mixing bowl and stir until well blended.
  • 3. Pour in pie plate pastry dough and bake for 50-60 minutes or until pumpkin custard is set.
  • 4. Let cool completely before serving. 
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Photography by Ivan Solis for Kourtney Kardashian