1. Preheat your oven to 425 degrees F.
2. Grab a 9.5 inch pie dish and grease the bottom and sides with shortening or butter.  (If you have a smaller pie pan, that's fine. Just know that your crust will be slightly thicker and you won't need to use all of the pie filling.)

Make the Crust

1. Combine all of the dry ingredients in a large mixing bowl.  This includes the almond flour, arrowroot starch, coconut sugar, ground flax, cinnamon and salt.  Add in the shortening and water.  First mix with a fork, then use your hands to bring the dough together.
2. Grab your greased pie pan and place the crust dough in the center of the pan. Flatten the dough, using your hands, and continue to push the dough from the center of the pie pan towards the edges.  The crust will reach up to the edge of the pan and should be about ⅛ - ¼ inches thick.

Make the Filling

1. Combine all of the filling ingredients in a large mixing bowl. Using an electric mixer, whisk the filling ingredients until the mixture is smooth. Note: if you don't have an electric mixer you can do it by hand, but it will be harder to get a smooth, even texture.
2. Pour the pumpkin filling onto the pie crust, leaving a small amount of space from the top of the filling to the top of the crust.

Bake the Pie

1. Place the pie in your preheated oven and bake at 425 degrees F for 15 minutes.
2. After 15 minutes, cover the pie with foil and reduce the heat to 350 degrees (while keeping the pie in the oven). Bake an additional 45-50 minutes. When done, the center should be just barely jiggly.

Cool the Pie

1. Remove the pie from the oven and let the pie cool to room temperature in the pie pan. It is important to let the pumpkin pie cool completely before serving so it has a chance to set. This should take about 2 hours.