Pie Filling:

• 1–3/4 cup pumpkin puree (or 1–15 oz. can pumpkin puree)
• 1/2 cup full fat coconut milk
• 1/2 cup coconut sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon ginger
• 1/4 teaspoon salt

Pie Crust:

• 1/2 cup ghee or butter, melted + extra for greasing pie dish
• 2 eggs, room temperature
• 1/2 cup arrowroot powder
• 1/4 cup maple syrup (dark Amber)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup + 1 Tablespoon coconut flour, sifted