Sift the flour and sugar into a bowl, and then add the cubed butter.
rub the butter into the flour until it resembles breadcrumbs and then gently knead into a stiff dough using a little cold water to bind.
Wrap the pastry in glad wrap, and place in the fridge for a couple of hours to firm up (overnight is best). DO NOT skip this step, you need to firm gluten free pastry in the fridge, otherwise it will fall apart when you bake it.
Once firm, take out of the fridge and blind bake in an oven preheated to 180°c for about 15 minutes. Remove from the oven and let the pastry cool before putting in the pie filling.
Pumpkin Pie Filling
Mix the sugar, cinnamon, salt, ginger and cloves together in a small bowl.
In a large bowl, beat the eggs until fluffy, and then stir in the pumpkin and sugar mixture
Gradually stir in evaporated milk, and then pour into your pie shell.
Bake in an oven preheated to 220°c for 15 minutes, remove from oven and allow the pie to cool on the kitchen counter.