This Pumpkin Pie Recipe Is Delicious & Simple to Make | Gluten Free & Dairy Free

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Mix flour, cornstarch, oat flour, chia seeds and salt together in a bowl.

Add in the shortening in small cubes.

Use a dough cutter to cut the fat into the dry ingredients until it looks like peas.

Add in your liquids (egg, water and apple cider vinegar).

Mix until it becomes homogeneous.

Cover and refrigerate for 1 hour before using.

Roll out the dough to fit a 9 inch pie mold.

Make little holes with a fork.

Put the dough into the mold.

Add beans into it to help it keep its form.

Blind bake at 400°F for 8 minutes.

Take out the beans and bake for another 5 minutes.

Whisk all the pumpkin filling ingredients together until homogeneous.

Pour the filling into your pie crust.

Bake for 35 minutes at 350°F (180°F internal temperature).

Let it cool down completely before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens