I wanted to post the crust seperate so that those of you that did not want to make pumpkin pie, but still wanted gluten-free pie crust, could follow the recipe easier.
To do ahead: Freeze a stick of butter.
Gluten-Free Pie Crust
1 1/4 cup almond flour (this is not the same as almond meal)
2/3 cup gluten-free oat flour
2/3 cup tapioca flour
1/2 cup teff flour
1/2 cup potato starch
1/4 cup sweet rice flour
2 teaspoons xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon kosher salt
5 tablespoons butter, cold
4 tablespoons Crisco
1 large egg
6 to 8 tablespoons ice-cold water
Sift together all flours (all dry ingredients) into a large bowl. Once sifted give a good whisk, it is important to not bite into any one flour taste. Pull the butter out of the freezer and use a grater and grate it into the dry ingredients.
Combine the egg with 3 tablespoons of the water and whisk them together.
Now put sand textured ingredients into your food processor and slowly add the egg and water as the food processor spins. Once it is a big round ball, you are done.
Place the pie dough in the pie plate and crimp.