Here is a recipe that'll make two pies...
Preheat oven to 350.
-One cup almond meal
-Two cups raw walnuts
(Soak them and wash them a half dozen times...nuts are filthy. Then rub them with a towel. If you skip these steps you'll have bitter tasting walnuts, instead of sweet and delicious. Don't skip! Put the walnuts in a pan and toast for a few minutes on a medium low heat, seasoning with a touch of cayenne, cinnamon, nutmeg and salt. Let cool)
-Pulse walnuts in food processor until they are a bit chunkier than the almond meal
-In a bowl mix almond meal and pulverized walnuts, add a tablespoon of good chunky sea salt or kosher salt, drizzle with a tablespoon of coconut oil and mix together.
-Press this mixture down into a pie dish...there's no crust up the sides of this pie, just the bottom, so just keep packing it down.
-Bake in the oven on 350 for ten minutes
-Two cans pumpkin purée
-One can (unsweetened) coconut cream
-1/2 can (unsweetened) coconut milk
-1 cup Xylitol
-Lots of cinnamon and "pumpkin" spice, some nutmeg and a pinch of ground ginger
Mix, mix, mix and then pour overtop of your crusts, filling to the brim.
Bake in oven on 350 for 50minutes
Remove from oven and ALLOW THE PIE TO SIT FOR 3 HOURS before you slice it. It needs to set.
This pie is freaking delicious.