The most delicious gluten-free pumpkin pie that will simply melt in your mouth!
In a large bowl, whisk together the gluten-free flour, sea salt, cinnamon, and sugar together.
Dice the chilled butter and use your hands to work it into the flour mixture.
Use a fork to mash the sour cream and almond extract into the flour and butter. Once the mixture resembles a crumble, use your hands to form the dough into one large ball.
Slice the ball with a knife and form each side into a disk-like shape. Sprinkle with flour and place it into the fridge for an hour.
Once the dough is chilled, add flour to your surface and roll the dough out. Place the pie pan on top of the dough and cut around the edges to form a pie pan shape.
Pinch the edges of the dough until it's even all the way around.
Preheat oven to 425
Whisk the eggs and the brown sugar together.
Slowly mix in the cinnamon, pumpkin pie spice, sea salt, vanilla, and cloves.
Mix in the pumpkin and condensed sweetened milk.
Pour the mixture into the pie pan until it reaches below the edges of the crust.
Place the pie (uncovered) in the oven and cook at 425 for fifteen minutes.
Reduce the oven temperature to 350-degrees, cover the edges of the pie, and bake for an additional 30-minutes. If you place a knife in the center of the pie and it comes out clean, that's how you know it's done.
Let the pie chill for two hours outside of the fridge before eating.
Store in the fridge to keep it fresh longer!