Gluten free pumpkin pie with easy, flaky pastry and a refined sugar free filling (FODMAP friendly) -

Ingredients

• 300g pumpkin ((you will use 300g or 1 1/2 cups of pumpkin puree, better to have extra than not enough))
• 3 extra large eggs ((45-55g, weighed out of shell))
• 1 teaspoon (5g) ground cinnamon
• 1 teaspoon (5g) ground nutmeg
• 1/2 teaspoon (2.5g) ground clove
• 1/2 teaspoon (2.5g) ground ginger
• 180ml (3/4 cup)* maple syrup
• 220ml lactose free full cream cream (see notes for alternatives)
• 160 g (1 cup)* fine white rice flour
• 30 g (1/4 cup)* tapioca flour, plus PLENTY extra for the rolling surface
• 30 g (1/4 cup)* glutinous or sticky rice flour
• 2 tablespoons caster sugar
• 1/4 teaspoon fine salt
• 100 g good quality butter (chopped into cubes and frozen for 10-15 minutes)
• 100 g lactose free sour cream (see notes)