Gluten Free Pumpkin Pie

I love Pumpkin Pie, but never make it because of the pie crust issue. I could never find a pie crust that was gluten free and easy to make. Well, I found the recipe below at About.com Vegetarian Food Gluten-Free Pie Crust Recipe
This is for a one crust pie:
1/2 Cup shortening (I use coconut oil because my husband has soy allergies)
1 1/2 Cups rice flour
4 Tbsp cold water

Cut shortening into rice flour until a crumb like texture forms. Add water. Work dough with hands until soft and form a ball. (I didn't do that last step. I just dumped it in the pie pan and used a small pastry roller to press the dough down and up the sides of the pie plate)

Place dough in 8 inch pie pan and press it into the bottom and sides of pie pan.

Use fork to prick the bottom of the crust to prevent buckling.

If you want a precooked crust, bake for 12 to 15 minutes, or until edges are golden brown.

For the pumpkin pie, you don't want to precook your crust.
Here is the filling for the pie:
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Pumpkin Puree
1 can (12 fl. oz) Evaporated Milk
1 unbaked 9 inch pie deep dish pie shell
whipped cream (optional)

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated oven at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.