Dairy & Gluten Free Pumpkin Pie

Crust

Preheat the oven to 400°F. Grease a pie dish with coconut oil.
In a food processor, combine 1 cup of the oat flour with the arrowroot powder, coconut sugar, baking powder, baking soda, salt, and cinnamon, and pulse until combined. Add the coconut oil, egg, vanilla, cashew butter, and maple syrup, and pulse again to combine.
Making sure to scrape down the sides of the processor, transfer the mixture to a large bowl. Add the remaining ½ cup oat flour and fold it in until the mixture is combined and resembles a dough. Press it into the prepared pie dish and bake for 13 minutes.

Filling

Meanwhile, In a high-powered blender, combine the eggs, pumpkin puree, coconut milk, vanilla, coconut sugar, salt, cinnamon, nutmeg, ginger, and allspice. Blend until completley smooth.
Pour the filling into the pie crust, return it to the oven, and bake for 45 minutes, until the center is set.
Remove the pie from the oven and let it rest for at least 30 minutes. Then serve it immediately, with ice cream of choice, if desired. Or place in fridge for at least 2 hours to sere chilled.