To prepare the crust, combine the spelt flour, almond flour, coconut sugar, and salt in the food processor and process for 10 seconds. Add the butter and process for another 10 to 15 seconds, or until you reach a crumbly texture. Crack in the egg and process until dough forms into a ball, about 15 seconds. Wrap the dough in plastic or wax paper and place in the fridge for about an hour. (You can use the crust right away, but keep in mind that it will be a bit sticky/soft and you’ll have to use some flour when handling it)

Preheat oven to 375℉. Remove the chilled dough from the fridge and roll the dough out between 2 pieces of parchment paper into a large circle, about 12-inches across (adding a dusting of spelt flour when needed). Tip it helps to roll out the dough with the parchment paper on a cutting board to prevent slipping.

Carefully transfer the dough into a 9-inch pie dish. Fold the edges under, and using well floured hands, use your thumb on one hand and your thumb and pointer finger on the other hand, gently press the crust into a crimped or fluted edge. Poke the bottom of the pie crust with a fork a fews times to prevent dough from rising and blind bake for 10 minutes. Remove from oven and place on a cooling rack while you prepare the filling and lower oven to 350℉.

To prepare the filling, in a large bowl, add the pumpkin puree, maple syrup, coconut milk, eggs, vanilla, coconut flour, pumpkin pie spice, cinnamon, salt, and whisk until well combined.

Pour the filling into the pie crust,spread evenly with a rubber spatula and bake for 55 minutes until pie filling is cooked through and top is firm. You’ll know it’s ready when a butter knife comes out clean from the centre or when you shake the pie it no longer jiggles. . Remove from oven and transfer to a cooling rack to cool completely. Although you can serve the pie once it’s completely cooled, it’s best to refrigerate loosely covered for at least 4 to 6 hours or overnight, in order to allow the pie to fully set. Serve with a dollop of coconut whipped cream and enjoy!

Store any leftovers for three to four days in the refrigerator covered.