Preheat the oven to 350 degrees F.
To make the gluten free pumpkin pie crust, in a large bowl, mix together the flour, coconut sugar, cardamom, cinnamon, and baking powder.
Add the butter and, using a pastry cutter, cut the butter into the flour mixture until the flour mixture resembles small peas.
Slowly add the water (not the ice) into the mixture and mix until a dough is formed.
Put some excess flour onto a sheet of parchment paper and roll out the dough.
Use the parchment paper to help flip the dough onto a pie dish and gently form the dough into the dish, keeping any excess for optional decorations.
In a high-speed blender, put all filling ingredients. Blend until well-combined.
Pour the filling into the pie dish and bake for 50 minutes to 1 hour, or until the crust is golden and the filling is solid.
Meanwhile, roll the excess dough and make decorations, if desired.
Bake the decorations on a parchment-lined baking sheet for 10 minutes, or place them on the pie during the last 10 minutes of baking.