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For the crust:
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1.
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Combine the almond flour, tapioca flour, sugar, cinnamon, salt, and guar gum in a food processor.
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Give it a good whirl a few times until its one lovely flour.
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2.
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Cut the butter into small cubes.
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Add it to the food processor.
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Pulse until the flour resembles sand with small balls in it.
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3.
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Add in the egg and vanilla.
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Pulse until combined.
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4.
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Pour onto clean surface, then knead until the dough comes together.
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Your dough should have the consistency of Play-Dough.
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You can add 1 tablespoon of ice cold water if its too dry, or 1 tablespoon of tapioca if its too wet.
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5.
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Place in a ziplock bag and let rest in the refrigerator for 15 minutes.
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6.
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Grease and sprinkle a pie pan with tapioca flour.
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Then, tear off small pieces of the dough and press into the bottom of the pie pan until covered.
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7.
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Tear off another small piece of dough and roll into a snake, as my kids say.
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Then, place the snake on the edge of the pie pan and press the bottom of it so it connects to the bottom crust.
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Do this until youve gone all the way around the pie.
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Decorate the edges as desired.
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Place uncovered in the refrigerator while you make the filling.
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For the filling:
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1.
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Preheat oven to 425 degrees F.
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2.
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In a medium-sized bowl, mix together the dry ingredients.
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3.
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In a large mixing bowl, beat the eggs until frothy (I just whisked them with a fork).
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Whisk in the vanilla.
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Then stir in your sugar/spice mixture.
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4.
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Add in the pumpkin and coconut creamer.
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Stir well.
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5.
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Take the crust out of the fridge and pour in the filling.
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6.
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Cover loosely with foil (or use a pie crust protector) to prevent the crust from burning and bake for 15 minutes.
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7.
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Reduce temperature to 350 degrees F and bake an additional 35-40 minutes, removing the foil the last 3-5 minutes to slightly brown the top.
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Pie is done when no longer jiggly and a knife inserted into the middle comes out clean.
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8.
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Cool for 2 hours.
