Mix gluten-free flour, cold butter (or dairy-free alternative), salt, and ice water. Form a dough, wrap, and refrigerate for 30 minutes.   

Combine pumpkin puree, sugar, salt, spices, eggs (or egg replacer), dairy-free milk, and vanilla extract in a bowl. 

Heat your oven to 425°F (220°C)

Roll the chilled dough between parchment paper to prevent sticking, then transfer it to a pie dish.

Pour the prepared gluten-free pumpkin filling into the pie crust. 

First, bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes.

Let the gluten-free pumpkin pie cool on a wire rack. Serve with dairy-free whipped cream or ice cream for a perfect autumn dessert.