Pumpkin Pie With Pecan Crust & Topping (Gluten-Free, Paleo)

Ingredients

• 1 cup pecans
• 1 cup almond flour (or almond meal)
• 1/2 cup cassava (or tapioca flour)
• 1/2 teaspoon cinnamon
• 2 teaspoons Sukrin gold or Swerve sugar-sweetener brown
• 1/4 teaspoon salt
• 2 heaped tablespoons coconut oil (at room temperature or ghee)
• 1 large egg
• 1 can pumpkin purée (425 g / 15 oz.)
• 1/2 cup coconut milk (full-fat, use the thickened, creamy part of the coconut milk)
• 1/4 cup Sukrin Gold or Swerve brown sugar-sweetener (or maple syrup)
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice (see notes)
• A pinch of salt
• 1 large egg (lightly beaten)
• 1 cup chopped pecans (+ a few whole pieces to decorate the top)
• 1/3 cup maple syrup
• 1 teaspoon cinnamon powder
• Whipped coconut cream or coconut/dairy-free ice cream.