Add the flour, xanthan gum, brown sugar, salt and cinnamon to a food processor or large bowl.  Pulse or mix to combine.

Add the shortening and butter and pulse (or mix with hands or a pastry blender) until the butter is the size of peas.  Slowly add the ice water 1 tablespoon at a time, pulsing or mixing in between until the pastry just holds together when pressed gently against the side of the bowl.

Empty the pastry on to a sheet of plastic wrap, form into a flat disc, wrap tightly in plastic wrap and refrigerate for at least 1 hour before rolling out and baking.  

Place all of the pumpkin pie filling ingredients into a large bowl and whisk together well.

On a well-floured surface roll out the pie dough to just under ¼” thick. If using mini pie dishes divide the dough into 6 balls first and roll out each one.  Place the rolled dough into the pie plate(s), patching with extra dough if needed (just pat the extra dough on top of the holes with your fingertips if needed, gluten free dough is inherently crumbly so expect it to fall apart a bit!), crimp the edges of the dough with your fingers and cut the excess dough off of the edges with a sharp knife.

Pour the filling into the pie shell(s) and bake until a knife inserted in the middle comes out clean, approximately 45 minutes for the large pie and around 35 minutes for the small pies. Set aside to cool to room temperature before serving and serve with a dollop of lightly sweetened whipped cream if desired.