Spiced Pumpkin Pie with an Almond and Ginger Crust

Ingredients

• 2 cups (400 g) roasted and cooled butternut or kent pumpkin (squash)
• 5 organic pasture-raised eggs
• 120 ml (4 fl oz) maple syrup or honey
• ½ cup (125 ml) coconut cream or organic thin (pouring) cream
• ½ cup (125 ml) milk of your choice
• 2 tablespoons tapioca flour, arrowroot or cornflour (cornstarch)
• ⅛ teaspoon ground or grated nutmeg, plus extra to serve
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon salt
• 200 g (7 oz) frozen or chilled butter
• ½ cup (60 g) quinoa flakes or rolled (porridge) oats
• 1½ cups (190 g) tapioca flour or arrowroot
• 120 g (4¼ oz) hazelnut or almond meal
• 100 g (3½ oz) buckwheat flour, plus extra for dusting
• 2 heaped teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ½ teaspoon vanilla bean powder
• ⅓ cup (115 g) maple syrup or honey, at room temperature