1. Make the crust
  2. Make the pie spice (without cinnamon)
  3. Make the pie filling
  4. Assemble the pie
  5. Bake the pie
  6. Adapted from these sources

Make the crust

Recipe is adapted from the Best recipe: 6-inch pie crust; reproduced here for convenience. The only change was using a gluten-free flour blend.

Do this……with these ingredients
1. Whisk together in the bowl of a stand mixer– 120 g (heaping 1 cup) King Arthur Gluten-Free Measure for Measure flour
– 1/4 teaspoon salt
2. Using the paddle attachment, cut in half the butter until crumbly. Add the remaining butter and work it in roughly. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.4 Tablespoons (57g or 1/2 stick) unsalted butter, cold, cut into pats
3. Drizzle just enough water over the mixture to make it cohesive, tossing until it begins to come together.At least 4 Tablespoons ice water; use more as needed
4. Gather dough into a ball, divide in half, flatten each half into a disk about 3/4″ thick, and wrap well. Refrigerate for at least 30 minutes.

Make the pie spice (without cinnamon)

Do this……with these ingredients
Stir together in a small dish and set aside. You will have leftover mix for another use; store leftovers in a covered container.2 teaspoons ground cardamom
1.5 teaspoons ground ginger
1.5 teaspoons ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves

Make the pie filling

Do this……with these ingredients
1. Beat in a large bowl2 large eggs
2. Whisk into the beaten eggs– 3/4 cup granulated sugar
– 1-3/4 tsp prepared pie spice without cinnamon
– 1/2 tsp salt
3. Add and stir in– 1 can (15 ounces) pure pumpkin
– 1 can (12 ounces) evaporated milk
6. Stir to combine until mixture is smooth. Place in fridge while the dough finishes chilling.

Assemble the pie

Do this……with these ingredients
1. Heat the oven to 425°F with a rack on the middle shelf.
2. Pat the dough evenly into a deep-dish 9-inch pie pan (it’s too soft to roll out).
3. Pour inprepared pumpkin pie filling

Bake the pie

Do this……with these ingredients
1. Place the pie on a baking sheet lined with a silicone baking mat or parchment paper to catch any drips. Bake for 15 minutes at 425°F on the middle rack.
2. Reduce the heat to 350°F,.Bake for an additional 40 minutes, or until a knife inserted near center comes out clean.
3. Remove the pie from the oven, and place it on a rack to cool for 2 hours.
4. Serve immediately or refrigerate.
5. Store leftovers refrigerated, tightly wrapped, for up to a week.

Adapted from these sources