Combine all ingredients and whisk until smooth. Will be thicker than standard pumpkin pie filling.
Fill an unbaked rice flour pie crust ¼ inch from top.
Bake at 425 degrees for 15 minutes, then reduce oven to 325 degrees for another 35-40 minutes until filling sets but doesn’t brown.
Cool completely and then refrigerate for at least 3 hours before serving.
Serve with whipped cream.