In a food processor, pulse the almond flour and salt until combined. Add the coconut oil and egg, pulse until it resembles wet sand and clumps together.

Pour the pie crust into a 9.5" diameter pie dish. Use your hands to spread in an even layer, and press.

Bake at 350° for 10-12 minutes, until slightly golden brown.

Allow to cool completely for at least an hour. Can be made 24 hours in advance.

Open the BOTTOM of the cold coconut cream can, and pour out all the coconut water. (Save it to drink or add to smoothies!). Scoop the thick coconut cream into the bowl of a stand mixer with a whisk attachment, and beat over medium high for 1-2 minutes until fluffy.

In a small mixing bowl, combine the pumpkin puree, maple syrup, cinnamon, nutmeg and cloves. Whisk to combine.

Pour the pumpkin puree mixture into the stand mixture with the whipped coconut cream. Beat over medium high for 1 minute until combined.

Pour the pumpkin cream pie filling in to the cooled pie crust. Spread in an even layer. Chill for at least 2 hours or until firm. Can be made 24 hours in advance.

Open the BOTTOM of the cold coconut cream can, and pour out all the coconut water. (Save it to drink or add to smoothies!). Scoop the thick coconut cream into the bowl of a stand mixer with a whisk attachment, and beat over medium high for 1-2 minutes until fluffy.

Add the maple syrup, and whip another minute until combined.

Transfer the coconut whipped cream to a pastry bag with a star tip and pipe on to the edge of the pie before serving.

Serve cold. Slice and serve.