Combine Dry Ingredients: Add 1 cup flour, 1 teaspoon salt, 1/4 teaspoon baking powder and 1/4 teaspoon xanthan gum to a large bowl. Stir to combine.

Cut in Butter + Wet Ingredients: Add butter and cut into the flour mixture with a fork or pastry cutter. In a separate bowl, whisk together a 1/4 cup of egg whites and 1/2 tablespoon almond milk. Slowly add this egg white mixture to the flour mixture, mixing as you go. Mixture will be sticky and wet, but use your hands to form it into a ball and it should calm down. If dough still seems extra wet, add additional flour 1 tablespoon at a time.

Roll Out: Place the dough ball in between two sheets of wax paper and roll out to desired size and approximately 1/4 inch thick.

Place in Pie Pan: Peel off the top layer of wax paper and then carefully flip over into your pie plate, making sure the pie plate is centered. Peel of the remaining wax paper. Gently help the dough fall down, pressing as needed, to mold the dough into the pie plate. Crimp the rim of the crust dough with your fingers, so the edges are all even. Set aside.

Prep Oven: Preheat oven to 375 degrees F.

Make Pie Filling: Put the Pumpkin Pie ingredients in a large bowl. Whisk to combine - the consistency should be smooth. Pour the filling into the prepared pie crust and ensure it is spread out evenly. 

Bake: Place in oven, middle rack, and let bake 50-55 minutes or until a toothpick comes out clean.

Cool + Serve: Remove and let cool completely before cutting. Serve with homemade whipped cream or dairy-free whipped cream!