Put the dry ingredients for the crust in the bowl of your food processor (white rice flour, sea salt, sugar), and blend to combine.
Add the butter and pulse to make pea size bits.
Add the water and blend to combine. Start with 3 tablespoons and work up to 4 or 5 tablespoons if needed. When you pinch the dough it should stick together. It will be slightly crumbly still. This is fine.
Scrape the dough into a plastic bag or wrap and press together into a disk. Put this in the fridge for an hour to set.
Take the dough out of the fridge and let it sit at room temp for about 15 minutes while you make the pumpkin filling and preheat the oven to 350 degrees F.
In a medium mixing bowl, blend the eggs and sugar for the filling until smooth.
Add the rest of the filling ingredients to the mixing bowl and blend to combine.
Use the warmth of your hands to “knead” the crust dough until it feels pliable. Gently roll the dough out on a parchment paper to the size of your 9 inch pie plate. Put your pie plate upside down on the dough and flip so the dough is in the plate (it’s just easier for me to get the dough in the plate this way! This dough has no gluten, so it’s a bit fragile and not as stretchy/giving as gluten based dough). Use your fingers to mold the dough into the pie plate and stretch up the sides to crimp.
Pour your pumpkin filling into the pie plate with the uncooked dough and bake at 350 degrees for 50-60 minutes. A butter knife should come out fairly clean from the middle.
Cool and refrigerate. Serve with homemade whipped cream.