For the Crust:

1. In a blender or food processor, process pumpkin seeds until completely ground (will be somewhat sticky and clump together)
2. In a bowl combine ground pumpkin seeds, baking powder, xanthan gum, tapioca starch, coconut palm sugar and sea salt.
3. Add in coconut oil and either cut in using a pastry cutter or mix with hands. Should create pea-sized clumps in dough (don’t overmix).
4. Slowly incorporate egg white and continue stirring until dough can come together into a ball.
5. Place ball between two sheets of parchment paper and roll out to form a 10 inch circle.*
6. Carefully place crust over a 9 inch pie plate, cut off excess crust hanging over and then press crust into sides (it’s okay if it breaks, just fix with your hands to fill in broken parts)**

For the Filling:

1. Preheat oven to 350 degrees F.
2. Mix together pumpkin puree, coconut oil and almond milk.
3. Add in tapioca flour, coconut palm sugar and pumpkin pie spice
4. Mix in egg and egg whites and then the vanilla extract
5. Pour the filling into the crust and smooth out top with a spatula.
6. Bake for 40 minutes.
7. Remove from oven and use tin foil to cover the crust (so it won’t burn) and then place back in the oven to bake for another 15-20 minutes or until top has set.***
8. Remove from oven and let cool for 1 hour.
9. Cover and place in refrigerator to set for another 2 hours. Do not try eating before cooling as pie will fall apart.
10. Serve at room temperature.
11. Will keep for several days in the refrigerator.

*I use this non-stick roller with the parchment paper and I love it!
**to form scalloped edges follow this tutorial or use this pie plate.
***check out this pie crust shield which is all kinds of awesome!