パンプキンパイ

The crust is incredibly flaky and tender, which is rare for a gluten-free pastry. I love that they use fresh roasted pumpkins for the filling, it really makes a difference in the richness.

Even the crust is perfectly flaky and buttery, which is rare for a gluten-free pastry. I love that they use real roasted pumpkin instead of canned puree—it makes the whole pie taste fresher and more natural.

The filling is silky and deeply spiced, and you can tell they actually roasted the pumpkins instead of relying on canned puree. The gluten-free crust held together perfectly without crumbling, even the next morning with coffee.