In a large bowl sift the flour, sugar, and salt.
Cut the cold butter into small pieces and add to the flour mixture.
Using a fork or pastry blender cut the butter into the flour until you have pea sized chunks of butter incorporated into the flour mixture.
Drizzle the ice water over the flour mixture and continue mixing until smalls balls form.
If they start sticking together, you’ve added enough water, if not then continue drizzling small amounts of ice water until dough coheres. Since we are using gluten free flour, you might have to add a bit more ice water than stated amount to make it cohere.
Divide your dough in half and wrap in plastic wrap, pressing dough into disks.
Refrigerate for about 20 mins.
Place eggs, sugars, pumpkin puree, heavy cream, vanilla, and spices in a medium bowl.
Whisk until smooth
Refrigerate while your dough chills, this helps infuse the flavors more
Making the Pies
Take out one of the dough halves from fridge
Sprinkle gluten free flour on your work surface and a little bit on your rolling pin
Gently roll out the dough to a 10-11 inch circumference
Using a biscuit cutter or a drinking glass slightly bigger than muffin tin opening, cut circle into the dough
Place rounds into muffin tin, the sides will automatically overlap
Continue re-rolling leftover dough and cutting into circles
Take out the pumpkin filling from the fridge and pour it equally into each crust until close to edge
If you have leftover dough you can make little dough cutouts like I did and place on top of filling
Place muffin tins into preheated oven and bake 25-30 mins until set and crust is slightly golden around edges
Serve with whipped cream