• Preheat your oven to 350°F. To make the crust, combine the gluten-free flour and salt in a large bowl. Add the butter and use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs. Stir in the egg and just enough cold water to form a dough. Wrap in plastic wrap and chill for 30 minutes. Roll the dough between two pieces of parchment paper to fit a 9-inch pie plate. Transfer to the pie plate, trim the edges and prick the bottom with a fork.
• For the filling, in a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Add the eggs, cream, and vanilla, and whisk until smooth. Pour the filling into the prepared crust and smooth the top with a spatula.
• Bake in the preheated oven for 55 minutes, or until the fi ling is set but slightly wobbly in the center. Let the pie cool completely on a wire rack, about 2 hours, before serving. Serve with a dollop of whipped cream on top.

Tip:

• For a silkier filling, make sure to mix until just combined and smooth. Overmixing can introduce air bubbles, which may cause cracks as the pie bakes. Chill the pie thoroughly before serving to allow the filling to set completely, creating the perfect slice.