Coconut oil, for greasing the pan
1 (15 oz) can pure pumpkin
1 c canned coconut milk (full fat)
2/3 c coconut sugar
2 large eggs
2 Tbs. tapioca starch
2 Tbs. brown rice flour or millet flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. sea salt
pinch of ground cardamom
1/3 c pecans, finely chopped
2 Tbs. coconut sugar
1 Tbs. coconut oil, room temperature
Pinch of sea salt
Preheat oven to 425F. Grease a 9-inch pie dish (preferably glass) with coconut oil.
In a large bowl, whisk together the pumpkin, coconut milk, coconut sugar, eggs, tapioca starch, flour, cinnamon, ginger, allspice, salt, and cardamom. Whisk until smooth. Pour into the greased pie dish and place the pie dish on a rimmed baking sheet. Bake at 425F for 15 minutes, then reduce the oven temperature to 350F and bake for 30 minutes. (If the pie browns too quickly, tent it loosely with a piece of aluminum foil)
While the pie bakes, mix together all of the ingredients for the topping until moist and crumbly. After the pie has baked for 30 minutes at 350F, remove it from the oven and sprinkle the pecan topping mixture evenly over the top. Press gently to adhere. Return to the oven, uncovered and bake for 10-15 minutes until the topping is bubbly and has spread.
Cool completely. Refrigerate for at least 4 hours prior to serving.