Pumpkin Pie with Ginger Spice Crust

For the Crust

  • 1 cup Oat Flour

  • 2 cups raw pecans

  • 2 tbsp organic sugar

  • 3 tbsp ground flax

  • 1.5 tsp cinnamon

  • 1/2 tsp sea salt

  • 1/4 cup brown rice syrup or honey

  • 1 tbsp coconut oil, melted

For the Filling

  • 2.25 cups canned pumpkin

  • 1/2 cup organic sugar

  • 1/4 cup coconut cream (take full-fat can of coconut milk, place in fridge, separate water from the cream that separates, and gently heat the cream back to room temperature)

  • 1 tbsp coconut oil, melted