Place the gluten-free flour and salt in a large mixing bowl and whisk until evenly blended.

Add the pieces of cold plant-based butter. Using a pastry cutter or fork, work the butter into the flour mixture without excessively handling the dough.

Pour in the ice water gradually, stirring with a wooden spoon after each addition. Use only enough water for the mixture to begin holding together, and do not exceed 6 tablespoons.

Once the mixture forms a crumbly dough, place it on a sheet of parchment paper or plastic wrap. Gently shape it into a disc approximately 1/2 inch thick, wrap securely, and refrigerate for at least 30 minutes or for as long as 2 days.

Before rolling, allow the chilled dough to soften slightly at room temperature. It should become workable without turning overly soft.

While the dough is chilling, preheat the oven to 350°F (176°C).

Place the pumpkin purée, almond milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, sea salt, and olive oil in a blender. Process until completely smooth, stopping to scrape down the blender sides whenever necessary.

Taste the mixture and adjust the seasoning as needed, then set the filling aside.

Remove the chilled dough from its wrapping and position it between two large sheets of parchment or wax paper.

Using a rolling pin, carefully roll the dough into a round large enough to fit a 9-inch pie dish. Small cracks are acceptable, as they can be repaired after the crust is placed in the pan.

Peel away the upper sheet of parchment or wax paper. Position the pie dish upside down over the rolled pastry.

Using the lower sheet of paper for support, carefully turn the crust and dish over together. Press the pastry gently into the bottom and along the sides of the pan.

Handle the dough as little as possible. Patch any cracks with small pieces of excess pastry, using the warmth of your fingers to help seal them.

Pour the blended pumpkin mixture into the prepared gluten-free crust.

Bake for 58–65 minutes. When ready, the pastry should appear lightly golden, while the center of the pumpkin filling may retain a gentle jiggle. Some cracking across the surface is also normal.

Remove the pie from the oven and allow it to cool completely. Once cooled, cover it loosely and place it in the refrigerator for 4–6 hours, preferably overnight, so the filling can fully set.

After the pie has thoroughly chilled and firmed, cut it into slices and serve with coconut whipped cream if desired.

For additional flavor, garnish with a light dusting of cinnamon, nutmeg, or pumpkin pie spice. Vegan pumpkin pie ice cream may also be served alongside the pie, with brown sugar pecans as an optional accompaniment.