Preheat your oven to 350°F (175°C).

In a small bowl, combine the flax meal and water to make a flax egg. Let it sit for 7 minutes until it becomes gel-like.

In a separate bowl, combine the almond flour, sugar, coconut oil, and salt. Add the flax egg from Step 2. Mix well until a dough forms.

Press the dough into a 9” non-stick pie dish, covering the bottom and sides evenly.

Prick the crust with a fork to prevent it from puffing up during baking.

Blind bake the crust by covering it with parchment paper and filling it with baking beads or dry beans.

Bake the crust in the preheated oven for about 10-12 minutes.

Remove the crust from the oven and let it cool while you prepare the filling.

Pour the filling into the pre-baked crust, spreading it evenly.

Bake the pumpkin pie in the preheated oven at 350°F (175°C) for 50-55 minutes.

If you notice that the edges of the crust are browning too quickly during the baking of the filling, carefully tent the borders with foil. Simply cover the outer edges of the crust with strips of aluminum foil to prevent them from burning. This will help ensure that the edges cook evenly while the filling sets.

Allow the pie to cool completely.

Refrigerate the pie for 6 hours or overnight to enhance the flavors and texture.