Place all crust ingredients into a blender or food processor and pulse until a dough like consistency forms. It should still look crumbly but when pressed together become dough like.
Pour into a 9 inch pie pan and press down and around the edges to form crust. You can also use a 9 inch springform pan. I liked the springform pan because it kept the crust from burning a bit better.
Then, place all filling ingredients into the blender or food processor and blend well.
Or, for a blender free filling, place pumpkin, sugar and coconut cream into a large bowl and whisk until combined.
Add in the rest of the ingredients and whisk well. Make sure your coconut butter isn’t solid, if it is then very slowly warm it in the microwave so it can be melted when mixing. The filling won’t turn out as smooth if you don’t blend it, but will work in a pinch.
Pour filling into crust and bake, covering edges of crust in foil if using pie pan, for 40 minutes.
Start checking it at 30. If the pie starts to brown on the top too quickly, cover the whole thing in foil. It will still seem undercooked when done, but it sets more as it cools.
When it’s cool to the touch, place the pie in the fridge to set for at least 3-4 hours, but preferably longer. It will set much more as it cools in the fridge.
Serve with coconut whip and let your taste buds dance!
The filling is nut free, so you can use a nut free crust to keep this completely nut free.
You can buy or make your own coconut butter. If you want to try leaving it out, add an extra 2 tablespoons of arrowroot powder.
To make your own coconut butter, place unsweetened shredded coconut in a blender or food processor and puree until a liquidy butter forms.
You can sub cornstarch for the arrowroot powder.
Using a high speed blender will yield the most fluffy and creamy result.
You can use either oats or oat flour in the crust.