In a mixing bowl, add the ground almond, brown rice flour, ground cinnamon, salt, baking powder, and coconut sugar. Mix all together.
Add the sunflower butter and 1 tablespoon of water at first. Mix to combine. The mixture should be able to stick together when pressed. Otherwise, add 1 tablespoon of water to the mixture to bring it together.
Grease a 6" pie pan with coconut oil. Press the mixture into the pan and form the crust. Rember to make the "wall" by pushing the mixture up to the sides.
Blind bake the pie crust for 10 minutes. Then let it sit on a wire rack while we make the filling.
To make the Pumpkin Pie Filling
Add all ingredients to a blender or a strong food processor to blend until smooth. Use a tamper to help to blend if you have one. Or stop and scrape down the sides once or twice to make sure it's well blended.
Pour the filling mixture into the crust and give it a few gentle shakes to let the mixture even out. Add some pecans on top to decorate if you like.
Place it into the oven to bake for 25-30 minutes or until the filling is firm.
Transfer it to a wire rack to cool for 15 minutes or let it chill in the fridge before removing it from the pan. This pie could be served both warm or cold. If you want to enjoy it warm, simply reheat the slice in the oven for 5-10 minutes. I personally enjoy them warm more than cold.
Notes
Store in an air-tight container in the fridge for 3 days or 2 week in the freezer.