Gluten-Free, Dairy-Free Pumpkin Pie

I love pumpkin pie, but haven’t made it since I went gluten-free, mostly because gluten-free pie dough scares me. But I received a food processor as one of our wedding gifts (I had to completely rearranged the kitchen to find space for it, but it was worth it!), and it came with a dough blade.

I adapted a recipe from Gluten-Free Girl (one of my go-to gf bloggers). When searching for a gluten-free, dairy-free pie crust recipe, I found a lot of recipes that used nuts, but we had some friends coming over who are allergic to nuts so I needed a nut-free recipe. If you already have a favorite gluten-free pie dough recipe, feel free to use that (and share it!).

Gluten-Free, Dairy-Free Pumpkin Pie
Pie crust adapted from Gluten-Free Girl


3/4 cup white rice flour
1/4 cup brown rice flour
1/2 cup sorghum flour
1/2 cup potato starch
3 tablespoons sweet rice flour
1 Tbsp powdered sugar
1/4 teaspoon salt
1 teaspoon good quality cinnamon (I used Penzey’s)
1/4 tsp baking powder
1/4 tsp xanthan gum
8 tablespooons  cold shortening or margarine (I used Crisco)
1 large egg
1 tablespoon apple cider vinegar
1/4 cup cold water or soy milk, or enough to make the dough stick together

3 large eggs, beaten
1/2 cup brown sugar
1/4 cup white sugar
1/4 tsp salt
1 Tbsp pumpkin spice
2 Tbsp gluten-free all-purpose flour (I use Bob’s Red Mill Wonderful Bread Mix)
1 15-oz. can of pure pumpkin
3/4 cup soy milk



  1. Place all dry ingredients in a food processor (rice flour through xanthan gum) with a dough blade (you can also use a large bowl and a pastry cutter). Turn on the food processor to mix together all the dry ingredients. While the machine is still on, cut the margarine or Crisco into little pieces, about 1/2-inch thick and drop the pieces through the food processor feeding tube one at a time, until the fat is crumbled into pea-sized pieces. Turn the food processor off.
  2. Add the egg and vinegar and pulse to combine. Slowly stream in the water or soy milk until the mixture sticks together–you don’t want it to be too sticky, so if you need to pop the top off and feel the dough to see if it sticks together when you squeeze it, do so. I needed the full 1/4 cup. Scoop dough onto a large piece of plastic wrap, form into a ball, cover completely with the plastic wrap, and refrigerate for at least two hours, or overnight.
  3. Remove the dough from the fridge for at least 20 minutes before using. The recipe makes enough for one 9-inch tart pan or pie plate; you can press the dough out thinner if you want to stretch the dough for a lattice topping. Press the dough into your chosen tart pan or pie plate. I used a tart pan.


  1. Preheat the oven to 350 degrees.
  2. Whisk together eggs, sugar, salt, and pumpkin spice. Add flour and whisk until flour is completely incorporated. Add pumpkin and soy milk, stirring until the filling is very smooth. Break up any lumps.
  3. Pour into the unbaked pie shell and bake for 45-50 minutes, until the center is no longer jiggly. Cool and serve.

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1 Comment

  1. I just love your blog concept and the type of recipes you’re sharing. This recipe looks so healthy and I’m sure will help so many folks looking for a gluten-free version. I will share!

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