Warm layers of cinnamon, ginger, nutmeg, and clove meet smooth pumpkin puree in this classic fall pie, whisked with eggs and heavy cream until the filling turns silky and deep orange. The crust comes together with a gluten free flour blend and cold cubed butter, blind-baked first so it stays crisp and golden under that rich custard filling. Baked low and slow until the center barely wobbles, this pie sets into that perfect sliceable texture everyone wants from a holiday dessert. A dollop of whipped cream on top finishes it off beautifully, though it's every bit as good served plain. This is a solid pick for an Added Sugar-conscious table, letting the pumpkin and warm spices do the heavy lifting on flavor. Make it a day ahead — the slow cool-down on the counter only helps the filling firm up for cleaner slices.
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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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