Ingredients:

  • 1½ cups gluten-free all-purpose flour blend
  • ½ tsp salt
  • 1 tbsp granulated sugar
  • ½ cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 15 oz pumpkin puree
  • 3 large eggs
  • ¾ cup packed brown sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 12 oz evaporated milk

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Whisk the gluten-free all-purpose flour blend, ½ tsp salt, and 1 tbsp granulated sugar in a bowl.
  3. Using a pastry cutter or food processor, pulse the chilled butter into the flour mixture until it resembles coarse crumbs with some pea-sized lumps.
  4. Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
  5. Shape the dough into a disk, wrap in plastic, and refrigerate for 60 minutes.
  6. Roll the dough between two sheets of parchment paper to a 1/8-inch thickness and gently press it into a 9-inch pie plate.
  7. Place the shaped crust in the freezer for 15 minutes.
  8. In a large bowl, whisk the pumpkin puree, brown sugar, cornstarch, cinnamon, ginger, cloves, and ½ tsp salt until smooth.
  9. Beat in the eggs one at a time, then stir in the evaporated milk until the mixture is a uniform, creamy orange.
  10. Pour the pumpkin filling into the chilled crust and smooth the top with a spatula.
  11. Bake at 425°F (220°C) for 15 minutes to set the crust edges.
  12. Reduce the oven temperature to 350°F (180°C) and bake for another 35–40 minutes.
  13. Remove from oven when the edges are set and slightly puffed, but the center has a slight, gelatin-like jiggle when shaken gently, and reads at least 175°F (80°C) on an instant-read thermometer.
  14. Cool the pie completely on a wire rack for at least 2–4 hours before refrigerating to allow the custard to set.