This pie brings together a buttery, tender crust with a silky, deeply spiced pumpkin filling — the kind of dessert that tastes like a holiday table even on a random Tuesday. Cinnamon, ginger, nutmeg, and cloves warm through the pumpkin puree, while brown sugar and heavy cream give the custard that classic, spoon-through-it richness. Eggs bring structure so each slice holds its shape, and a splash of vanilla rounds out the whole filling beautifully. Blind-baking the crust first keeps the bottom crisp instead of soggy, and a slow bake at a lower temperature is what gives you that gentle, just-set wobble in the center. Finished with a cloud of whipped cream, it's an easy win for an added salt–conscious dessert table, letting the pumpkin and spice flavors take center stage without relying on extra seasoning to get there.
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In a large bowl, whisk together the gluten free flour blend, granulated sugar, and 1/2 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if the dough is still crumbly. The dough should hold together when pressed but not feel wet or sticky. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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