Gluten-free, egg-free pumpkin pie

INGREDIENTS:

For the crust:
2.5 T ice water
1.5 T sour cream
1/2 T rice vinegar
6.5 oz gluten-free flour blend (I like King Arthur's, but Cup4Cup and Bob's Red Mill also work)
1.5 T sugar
1/2 t salt
1/4 t xanthan gum
8 T unsalted butter, cut into small pieces and frozen for at least 15 minutes

For the filling:
2 1/3 c. pumpkin puree (roast your own! I used a butterkin pumpkin.)
1 2/3 c. whole milk
3/4 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. allspice
3.5 T cornstarch
3 T bourbon (optional; if omitted, use a 1 t of lemon juice instead)
Pinch of salt


METHOD:

Roast the pumpkin using the method in the link above. While it's roasting...

Make the crust: Combine ice water, sour cream, and vinegar together in a bowl. Pulse flour blend, sugar, salt and xanthan gum together in food processor until combined. Scatter butter over the top and pulse mixture until butter is pea sized. Pour the sour cream mixture over flour mixture and pulse until dough comes together.

Flatten into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Roll it between 2 pieces of plastic wrap until it's 12" around, then use the plastic wrap to maneuver it into a pie plate. Fold and crimp around the edges. Cover loosely with plastic and freeze for 15 minutes, until firm.

Heat oven to 375F and bake pie dough for 20-25 minutes, turning halfway. I highly recommend using pie weights for this since the dough has the tendency to shrink/slump.

Make the filling: Combine all the ingredients in a bowl or food processor, just until blended, and pour them into your warm, par-baked pie shell. Bake at 450F for 10 minutes, then lower oven temperature to 350F and bake for one hour. Let cool completely before serving.