For the crust:

1. Add gluten free flour blend, xanthan gum (if needed), sugar, and salt to the bowl of a food processor.
2. Add the chilled butter cubes, being sure they aren’t all lumped together. Pulse the food processor 10 times, for about 1 second each. At this point, the dough should resemble coarse sand. Transfer to a large mixing bowl.
3. Add the vinegar and ice water, mixing with your hands as you add each tablespoon of water. The mixture should come together to a pliable, workable dough. If it’s just too crumbly, add more water 1 tablespoon at a time, being sure to mix between each tablespoon, until the dough is relatively smooth and not too sticky. If it’s too sticky, add gluten free flour 1 tablespoon at a time until the dough is workable.
4. Fold the dough in on itself a couple times, then shape it into a thick disc. Wrap with plastic wrap and refrigerate for at least 30 minutes before using. You can store the wrapped dough in the fridge for up to a week, or seal in a zip-top freezer bag and store in the freezer for up to 6 months.
5. When ready to bake, remove the dough from the fridge and remove plastic wrap. Place the disc between two sheets of parchment paper. Roll out using a rolling pin into a circular shape, about 1/8-inch thick and 2-3 inches wider than your pie plate. Transfer the pie crust to the pie plate. Don’t stretch or pull; the crust should rest in the plate. Use a kitchen shears to remove excess dough around the edges. Finish the edges with crimping or other decorative edge.

For the filling:

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, add the pumpkin puree, brown sugar, gluten free flour, heavy cream, cinnamon, ginger, nutmeg, clove, and sea salt. Blend on medium speed until well-combined. Add the eggs and blend again on medium-high speed for 1-2 minutes.
3. Roll out the pie crust to approximately 1/4” thickness between two sheets of parchment paper and remove the top sheet of parchment. Since gluten free pie crusts can be difficult to transfer, my favorite method is to place the pie dish upside-down on the rolled-out crust (still on a piece of parchment) and flip the whole thing over, then peel off the remaining sheet of parchment paper. Should the pie crust tear, you can relatively easily patch it up with your fingers. Remove any excess pie dough on the edges. Brush the bottom of the pie crust with egg wash.
4. Pour the filling into the pie crust. Using two knuckles from one hand and one from the other, pinch the edge of the pie crust all the way around the edge to create a simple pinched pattern. Otherwise, you can use a fork to press a pattern into the edges or create any other decorative edges you might desire. Brush the edges of the pie crust with egg wash.
5. Bake the pie for 45-55 minutes, until the filling no longer jiggles when you jostle the dish gently. Remove from the oven and let cool for at least 2 hours at room temperature. I also recommend cooling for an additional 2 hours in the fridge before slicing to help the pie firm up. Serve with fresh whipping cream.