Preheat oven to 325 degrees F (160 degrees C).
Mix Almond Flour (1 1/4 cup), Coconut Oil (1/4 cup) and Salt (1 dash) in a mixing bowl with a fork until well blended.
Press crust mixture into a 9-inch pie dish, covering the sides of the pan. Pre-bake crust for 10 minutes. Set aside.
Beat Egg (3) and Salt (1/4 teaspoon) in a mixing bowl.
Stir the remaining ingredients into the eggs individually, starting with the 100% Pumpkin Purée (1 can), then the Honey (1/2 cup), then the Coconut Milk (3/4 cup), then the Pumpkin Pie Spice (1 tablespoon) until well blended.
Pour filling into the crust. Cover the rim with a pie crust shield or some aluminum foil to prevent it from burning, since nut flours tend to burn quicker than other flours. Bake for 50 minutes in the preheated oven.
Place the Pecan Halves (1/4 cup) on a baking sheet and place in the oven (at the same time as the pie) to toast, stirring every 5 minutes until browned, about 10 minutes. Remove pecans while the pie finishes baking.
Top pie with the toasted pecans and let cool completely before serving.