Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9-inch pie pan.

Add the coconut flour, coconut oil, pure maple syrup, vanilla extract and sea salt to a stand mixer (or food processor) and beat until combined. Scrape the sides of the bowl and add the eggs. Beat until completely combined and a thick dough forms.

Press the dough into the pie pan into an even layer. There is enough pie dough to form sides. If you’re fancier than I am, you can make little pie crust pleats. Poke the dough several times with a fork - this ensures it will bake evenly and will not bow out during the baking process.

Bake on the center rack of the preheated oven for 12 to 15 minutes, just until the crust begins to show a little color.

Remove the pie crust from the oven and allow it to cool before proceeding with the rest of your pie recipe.

Add the ingredients for the pie filling to a blender and blend until completely smooth (If you prefer, you can mix it together in a mixing bowl with an electric hand mixer).

Pour the pumpkin pie filling into the prepared pie crust.

Bake the pie at 350 for 45 minutes to 1 hour, or until the pie has set up in the center. Check on the pie after about 15 to 20 minutes and cover with foil, as the edges of the crust should be golden-brown at this point.

Allow the pie to cool then transfer to the refrigerator and chill until completely cool.

Serve with homemade or store-bought whipped cream and enjoy!