For Crust:
2 cups coconut flour
5 tablespoons coconut oil or butter
1/2 teaspoon sea salt

2 tablespoon maple syrup
8-10 tablespoons, ice water

For Filling:
1/2 sugar pumpkin*
4 eggs
1/2 teaspoon salt
1 teaspoon of ground cinnamon
1 cup maple syrup

1 teaspoon of ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1 cup almond milk

*If you want to cheat, like we do sometimes, substitute filling for 2 cans of organic pumpkin

Place flour, salt in food processor. Pulse to combine. Add solid coconut oil or butter and and syrup, pulse until mixture is crumbly and sticks together. Pulse in ice water until the dough holds together well. (It’s fine if you still have a lot of crumbs.) If necessary, add more water until the texture is right.

Turn dough onto a clean, dry surface that has been dusted with flour. Work the dough just enough to form one disk, do not over-knead. Sprinkle a little flour around the disk. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Remove disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. (If left in fridge overnight, allow to sit until soft enough to roll, up to 2 hours.) Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer disk to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Pinch the edges to form a crust. (If dough breaks apart, that’s ok. Just place it into the pie pan and use your fingers to press the dough flat into the pan and up to the edges. It’ll still come out great!) Whisk 1 egg and brush crust with egg wash. Set aside in fridge.

If using fresh pumpkin, roast pumpkin, cut sides down on baking sheet until soft, about 50 minutes. Let cool completely. Discard seeds. Then scoop out flesh using large spoon, transfer to food processor. Process until smooth. Add syrup, salt, cinnamon, ginger, vanilla, nutmeg , almond milk and eggs. Whisk until combined.

Preheat oven to 375. Add filling to pie crust. Bake for 35-40 minutes.