Preheat oven to 425 degrees F. Spray 9″ pie dish with cooking spray and set aside.
In a large mixing bowl, combine almond meal or flour, whole wheat flour, oil, milk, maple syrup, baking powder and salt. Mix with spatula continuing with your hands until a ball of dough forms. If necessary, add more almond milk or flour, use your judgement.
On a flat surface, roll out the crust until it’s large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.
Transfer crust into the pie dish and mould to fit using your hands. Cut excess dough with kitchen scissors or knife, and make nice edges with a fork.
Bake for 15 minutes.
While crust is baking, in a medium bowl, add eggs and whisk for 30 seconds. Add pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, salt and whisk really well.
Reduce oven temperature to 350 degrees F, pour pumpkin pie filling into pre-baked crust and bake pie for 55 minutes.
Let pumpkin pie cool completely (!!!) before slicing. Using serrated knife, cut into 8 slices and serve your favourite way.
Make Ahead: You can bake pumpkin pie the day before. Or make the dough and filling the day before, refrigerate and bake when ready.
Store: Refrigerate covered for up to 5 days or freeze tightly wrapped in plastic for up to 3 months.
*If you prefer more of a custard type pie filling – use milk. For more pure pumpkin puree taste, skip the milk.
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