Grind almonds in a food processor or Vitamix blender, being careful not to over blend as you will end up with almond butter, grind whole flax seed (I use a coffee grinder).
Place oat flour, ground almonds, flax and sea salt in large bowl.
Add melted coconut oil and maple syrup & blend together with a fork.
Press evenly into the bottom and sides of the pie plate with your fingers (you may need to put a bit of coconut oil on your hands). Prick the bottom a few times with a fork.
Place in the fridge for 20 min before baking.
Preheat oven to 350 deg and bake for 15-20 min, or until golden but not dark.
Remove from oven and prepare the filling.
Preheat oven to 425 degrees.
Whisk eggs and sugars together until smooth. I use my grandmother’s hand blender …love it!
Add pureed pumpkin (very important when using fresh pumpkin that you process it using your food processor so it’s smooth and creamy) and coconut milk. Blend again with a hand blender or whisk to make it frothy.
Add in vanilla, spices and salt and stir until blended.
Pour filling into pie shell and bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 degrees and bake for 45-60 min or until a toothpick poked into the middle of pie comes out clean.
Let cool to room temperature and sprinkle with pumpkin seeds and/or shredded coconut. If you want to top with whipped coconut cream you can find the recipe in my “Can’t Beet this Chocolate Cake” Recipe