New Dawn Kitchen LLC

New Dawn Kitchen

Holiday Pies

Two stunning gluten-free pies that bake up beautifully every time: pumpkin and cranberry pear, with both buttery and vegan versions included.

If gluten-free pies have ever left you with cracked crusts, soggy bottoms, or fillings that do not set, this class will change that.

In this on-demand masterclass, I will show you step by step how to bake two showstopping pies:

A silky, perfectly spiced Pumpkin Pie
A bright, cozy, unexpected Cranberry Pear Pie that is a total crowd-pleaser

Each pie includes a classic buttery version and a fully vegan version. Both are rich, reliable, and so delicious no one will guess they are gluten-free.

Bring one of these to a holiday table and you will be requested every year from now on.

You Will Get:

Full Masterclass Video that walks you through mixing, rolling, filling, baking, and creating that picture-perfect slice
Downloadable Recipe PDF with both pies, both versions, substitution notes, timing tips, and everything you need for pie success

What You Will Learn:

How to make a gluten-free pie crust that is tender, flaky, and easy to work with
How to create a pumpkin pie filling that sets beautifully and slices cleanly
How to master the vegan versions using coconut cream and agar agar

Ingredients

Full Butter Versions

Contains: Eggs and butter

Crust:
Unsalted butter, finely milled rice flour or millet flour, sorghum flour or lite buckwheat flour, egg, water, sugar

Pumpkin Pie Filling:
Pumpkin puree, milk of choice, sugar, eggs, pumpkin pie spice, salt

Cranberry Pear Filling:
Bartlett pears, cranberry sauce, sugar, rice flour or sorghum flour

Full Vegan Versions

Crust:
Palm shortening, finely milled rice flour or millet flour, sorghum flour or lite buckwheat flour, water, flax meal, sugar, salt

Pumpkin Pie Filling:
Pumpkin puree, coconut milk or coconut cream, sugar, tapioca starch, pumpkin pie spice, agar agar, salt

Ready to Bake Pies Everyone Will Remember?

Join the Pies Masterclass for just $27 (one-time payment).
No subscriptions and no renewals. Just flaky, golden, holiday-ready pies.

Ready to bake!

Frequently Asked Questions

Q: What's agar-agar? Agar agar is a vegan gelatin made from algae. It's used to make jellies in boba drinks and sets vegan pumpkin pie just like eggs would.

Q: I’m new to gluten-free baking. Will this be too advanced for me?
Not at all! You’ll find beginner-friendly classes to help you get started, plus more advanced recipes when you’re ready.

Q: Why do I need this? Can’t I just use a 1:1 gluten-free flour in regular recipes?
Great question! While 1:1 flours can work for a handful of bakes, they often lead to results that are dense, gummy, crumbly, or lacking flavor. As a professional gluten-free baker, I’ve already worked out the flour ratios for you so you get the best flavor and texture every time.

Instead of being limited by what a bagged blend can do, you’ll learn how to combine gluten-free flours to create exactly what you want—whether that’s a chewy pizza crust, a soft tender cake, or a flaky scone. Inside the All-Access Pass, you’ll discover the methods and recipes that make gluten-free baking actually taste amazing.

Q: Do I need special flours or equipment?
You’ll learn how to use common gluten-free flours, and I’ll walk you through substitutions. No fancy equipment required.

Q: Will you convert my grandmother’s recipe (or other family recipes) to gluten-free for me? I know how meaningful family recipes are, but I don’t offer custom recipe conversions. Since I can’t know what the original tasted like or what the texture should be, I wouldn’t be able to give you a reliable gluten-free version. Instead, the All-Access Pass gives you a full library of recipes and techniques designed to help you bake delicious gluten-free versions of all your favorites—with the right textures and flavors already worked out for you.

Q: Is there a refund policy?
Due to the instant access to all content, refunds aren’t available.

Q: Can I use these recipes for my microbakery or small business?
No, the recipes inside the New Dawn Kitchen are for personal use only. If you’d like to chat about licensing options, please reach out to us at [email protected]

NICE TO MEET YOU

I'm Katy Davis

After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.

I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.

Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.

Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.