Ingredients:

For the Crust:

• 1 1/4 cups gluten-free all-purpose flour
• 1/4 cup cold unsalted butter (or dairy-free alternative)
• 1/4 cup cold vegetable shortening
• 1/2 tsp salt
• 4-5 tbsp ice-cold water

For the Filling:

• 1 15-ounce can of pureed pumpkin (make sure it contains only pumpkin)
• 2 large eggs
• 1/2 cup lactose-free or dairy-free milk (e.g., almond milk)
• 1/2 cup maple syrup (ensure it’s pure maple syrup, without high-fructose corn syrup)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt

Instructions:

For the Crust:

1. In a large mixing bowl, combine the gluten-free flour and salt.
2. Add the cold butter and vegetable shortening. Using a pastry cutter or your fingers, cut the fat into the flour until it resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. You may not need all the water.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C).

For the Filling:

1. In a large mixing bowl, whisk together the pumpkin puree, eggs, lactose-free or dairy-free milk, and maple syrup until well combined.
2. Add the ground cinnamon, ginger, nutmeg, allspice, and salt. Mix until the spices are evenly distributed.

Assembling the Pie:

1. Roll out the chilled pie crust between two sheets of parchment paper or plastic wrap to fit a 9-inch pie dish.
2. Carefully transfer the crust into the pie dish and trim any excess overhang.
3. Pour the pumpkin filling into the prepared pie crust.
4. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
5. Allow the pie to cool to room temperature before serving. You can refrigerate it if you prefer it cold.

Notes:

• Vegan Diet: With some substitutions, you can make this recipe vegan. Replace the eggs with a vegan egg replacer or silken tofu and use dairy-free butter in the crust.
• Soy-Free Diet: Ensure that the dairy-free milk used is also soy-free, as many plant-based milk alternatives contain soy.
• Nut-Free Diet: If you use a nut-free milk (e.g., rice milk or oat milk) in place of almond milk, this recipe can be made nut-free.
• Paleo Diet: While this recipe isn’t strictly paleo due to the use of gluten-free flour, it can be adapted by making a crust using almond flour and coconut oil instead of butter and shortening. Additionally, adjust the sweetener to meet paleo guidelines, such as using honey or another paleo-friendly sweetener instead of maple syrup.
• Sugar-Free Diet: Substitute the maple syrup with a sugar-free sweetener like stevia or erythritol to make it suitable for a sugar-free diet.
• Low-Carb Diet: To make it low-carb, consider using almond flour for the crust, a sugar substitute, and reducing the amount of pumpkin to lower the carb content.
• Keto Diet: Adapting this recipe for a keto diet would require significant modifications, such as using almond flour or a mixture of almond and coconut flour for the crust and a keto-friendly sweetener.