1. Begin by making the crust. Preheat oven to 350°F.
2. Blend the flour, salt, and sugar in a food processor until combined. Add the butter and pulse until broken into small, pea-sized pieces.
3. Add the apple cider vinegar, then water gradually, continuing to pulse until the dough starts to come together - about 10 pulses.
4. Dump the mixture onto a clean countertop and bring together by hand, adding a little water at a time as necessary (the volume of water needed can vary depending on the humidity of your kitchen and a number of other factors).
5. Dust a clean countertop with All Purpose Flour Blend, and roll the dough into a 12" circle. Carefully transfer the dough to a pie pan.
6. Using a small knife or food-safe scissors, trim the overhanging dough, and crimp the crust edge with a fork.
7. Cover the shell with a layer of aluminum foil, and then fill the cavity with uncooked dried beans. This is called "blind baking" and will help keep the dough from puffing while it bakes.
8. Bake the pie shell for 12 - 15 minutes, or until golden brown. Allow to cool, then remove the aluminum foil and beans. (Keep the beans - they can be reused!)
9. While the crust is baking, start the filling. Whisk together the pumpkin puree and eggs.
10. Add the sugars, spices, coconut cream, and rice milk, whisking to combine.
11. Pour the pumpkin pie filling into the prepared pie crusts, filling the pan about 3/4 of the way up.
12. Bake at 375 degrees for 45 - 55 minutes. Check to make sure the outer crust isn't burning around 20 minutes into the process. Cover the edges with aluminum foil if the crust is too dark.
13. The center will be jiggly when the pie is done. That's okay, it will continue to cook and set while the pie cools down. Serve with allergy friendly whipped cream or ice cream.