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Gluten free pumpkin pie crust - Dr. Pingel

Signature Pumpkin Pie with Gluten Free Pumpkin Pie Crust

Total Time 1 hr 5 mins
Servings 8



  • 2 cups Bob’s Red Mill 1:1 gluten-free flour 
  • 2 tbsp coconut sugar
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 tsp baking powder (optional*)
  • 6 tbsp butter or vegan butter, cut into small squares
  • 6-9 tbsp ice water


  • 2 cup organic pumpkin puree 
  • 1/4 cup maple syrup + ¼ cup coconut sugar
  • 2 tsp non-alcoholic vanilla flavoring
  • 1/3 cup nut milk 
  • 2 1/2 tbsp arrowroot powder or cornstarch
  • 2-3 tsp pumpkin pie spice
  • Sea salt, to taste (optional)
  • Cinnamon, to taste (optional)


  • Preheat the oven to 350 degrees F.
  • To make the gluten free pumpkin pie crust, in a large bowl, mix together the flour, coconut sugar, cardamom, cinnamon, and baking powder.
  • Add the butter and, using a pastry cutter, cut the butter into the flour mixture until the flour mixture resembles small peas.
  • Slowly add the water (not the ice) into the mixture and mix until a dough is formed.
  • Put some excess flour onto a sheet of parchment paper and roll out the dough.
  • Use the parchment paper to help flip the dough onto a pie dish and gently form the dough into the dish, keeping any excess for optional decorations.
  • In a high-speed blender, put all filling ingredients. Blend until well-combined.
  • Pour the filling into the pie dish and bake for 50 minutes to 1 hour, or until the crust is golden and the filling is solid.
  • Meanwhile, roll the excess dough and make decorations, if desired.
  • Bake the decorations on a parchment-lined baking sheet for 10 minutes, or place them on the pie during the last 10 minutes of baking.