Filling

1. Drip the cooked pumpkin in a strainer with a bowl underneath for an hour to get out excess liquid
2. In a food processor puree the pumpkin, all the spices and the eggs
3. Add the coconut milk or cream and mix

Crust

1. Measure out the nuts and in a food processor grind them to a nut butter
2. Add the oil, honey, vanilla and process
3. Add the coconut flour and process until it combines and it becomes a ball
4. If it is too soft add a little more coconut flour 1 teaspoon at a time until it becomes solid enough to press into a pie pan (it doesn’t have to become a ball)
5. Press the crust batter into a large pie plate (9″ or 10″ lined with oiled parchment paper)

Putting it all together

1. Pour the filling into the pie crust
2. Bake in a 350º F oven for 45 – 50 minutes — you might want to cover the rimes of the crust with foil or a commercial pie crust protector as they tend to burn
3. If the crust is getting too dark cover the pie with a piece of foil or other oven safe method and continue to bake until it is set
4. Cool and then refrigerate
5. This may be served warm or cold with toppings such as fresh whipped cream, coconut whipped cream, yogurt, etc.