Scrumptious Pumpkin Pie

Scrumptious Pumpkin Pie

Chef Simon created this scrumptious version of his pumpkin pie for those who use wheat flour and are not on a gluten-free diet. It’s otherwise allergy-friendly, and easy to make.

If you require or prefer his gluten-free version of this pumpkin pie, you’ll find it here.

Makes: 8-10 servings
Free of: top allergens, except gluten


Food photography by Chris Gonzaga


Ingredients for Pumpkin Pie


  • 1 1/2 cups pumpkin purée
  • 1/3 cup mixed egg replacer or 3 eggs
  • 1/2 cup dairy-free plain yogurt or sour cream
  • 1/2 cup dairy-free whipping cream
  • 1/2 cup maple syrup
  • 1 tsp ground ginger
  • 1 tsp cinnamon

Pie Crust (makes two crusts)
This version contains wheat. (See this version for a gluten-free crust.)

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 2 egg yolks or 2 tbsp egg replacer
  • 1 cup vegetable shortening, diced
  • Pinch of salt
  • Ice water

Instructions for Pumpkin Pie

  1. For crusts, place flour, sugar and salt in a food processor and pulse until combined. Add shortening. Pulse until mixture resembles coarse bread crumbs.
  2. Continue to pulse adding 1 tablespoon of ice water at a time, until smooth dough forms.
  3. Remove dough. Divide in half and form each half into a disk. Wrap disks in plastic wrap and refrigerate for one hour.
  4. Once chilled, roll one dough disk out to 1/4-inch thickness and lay into pie plate, trim edges.
  5. For filling, pre-heat oven to 375 degrees F. Combine all ingredients in a large bowl and mix well. Pour mixture into pie crust.
  6. Bake 20-25 minutes until filling is set. Remove from oven. Allow to cool before serving.

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