Gluten and Dairy Free Pumpkin Pie

pumpkin pie

serves / makes 8
10 prep time
50 mins cooking time


For the pastry:

  • 125g gluten free plain flour
  • 30g icing sugar
  • 50g dairy free spread
  • 1 egg yolk
  • 3 tablespoons ice cold water

For the pumpkin filling:

  • 150g dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, beaten
  • 450g pumpkin puree
  • 180ml dairy free milk


  1. Combine the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line a 8″ flan tin with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 5 minutes
  9. Make the filling by stirring together the brown sugar, cinnamon, ginger, nutmeg, eggs, pumpkin puree and milk
  10. Pour into the pie dish and bake in the oven for 45 minutes