For the nut-free crust: 2 cups gluten-free oat flour 1/4 cup solid coconut oil 3 tbsp maple syrup 1-3 tbsp water
For the grain-free crust: 2 cups almond flour 1/4 cup solid coconut oil 3 tbsp maple syrup 1-2 tbsp water, if needed
For the filling: 2 1/2 cups pumpkin puree 2/3 cup coconut milk or unsweetened almond milk 2 1/2 tbsp arrowroot flour 1/3 cup maple syrup 1/4 cup coconut sugar 1 tsp vanilla paste or alcohol-free vanilla extract 1 tbsp pumpkin pie spice
To serve: 1/2 cup coconut whipped cream (optional) 1-2 tsp ground cinnamon
Preheat the oven to 350F/180C. Grease a 9" pie dish and set aside.
Make the crust by adding the gluten-free oat flour or almond flour and coconut oil to a food processor and pulse until you have fine crumbs. With the motor running, add the maple syrup followed by the water (if needed) until the dough sticks together when pressed between fingers.
Place the dough in the pie dish and press evenly to the bottom and up the sides. Refrigerate until needed.
Make the filling by adding the pumpkin puree, coconut milk, arrowroot flour, maple syrup, coconut sugar, vanilla paste/alcohol-free vanilla extract, and pumpkin spice to a blender and blend until smooth. Pour into the prepared crust and bake for 55-60 minutes, until the crust is golden and the filling is set. If the crust begins to brown quite quickly then cover the edges with tin foil or a pie crust protector (this is more likely to happen with the grain-free crust.
Remove the pie from the oven and cool at room temperature for at least 1 hour, then transfer to the fridge and cool for a further 4-6 hours or overnight.
Slice and serve with 1/2 cup coconut whipped cream (optional) 1-2 tsp ground cinnamon