This dairy-free, gluten-free pumpkin pie is rich and creamy, with just the right amount of spice. It's the perfect dessert for the holiday season!
Combine almond flour, coconut flour, sweetener, salt, butter and coconut oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together. Add more flour (1-2 tablespoons at a time) as needed, if pie dough seems too sticky.
Preheat the oven to 375°F. Remove the pie pan from the refrigerator and par-bake the crust for 8-12 minutes or until very light golden brown around the edges.
Add all the ingredients for the filling into a blender and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.
Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 35-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.