First, make the pie crust. Add gluten free flour, sugar and salt to a food processor. Pulse 2 times.

Add in cubed cold butter and cold water. Process until crumbly. Mixture should stick together when pinched between fingers.

Remove dough from processor. Form into a ball. Wrap in plastic wrap and refrigerate 1 hour.

Preheat oven to 425 degrees Fahrenheit. Spray a pie plate with nonstick spray.

Remove dough from fridge. Roll out on a floured surface with a floured rolling pin. Repair any cracks with fingers.

Gently transfer to a pie plate. Crimp edges with fingers.

Then, make filling. Add eggs to a bowl and whisk vigorously for 1 minute.

Add in the pumpkin purée, canned coconut milk and vanilla. Stir to combine.

Add in pumpkin pie spice and brown sugar. Stir to combine.

Pour the filling into the pie crust. Cover edges of pie crust with tin foil or pastry shield.

Bake for 15 minutes at 425 degrees Fahrenheit. Without opening oven, lower oven temperature to 350 degrees Fahrenheit. Bake for another 45 to 50 minutes or until middle is just barely jiggly.

Remove from oven. Allow pie to fully cool (at least 2 to 3 hours) before slicing into.