Preheat your oven to 355 degrees F (180 degrees C).
For the crust place the Kamut Flour (45 gram), Oat Flour (25 gram), Almond Flour (30 gram), Rice Flour (40 gram) and Xanthan Gum (1 gram) into a large bowl
Add Almond Butter (30 gram) and Coconut Oil (30 gram). Stir with a spoon and add as much Almond Milk (to taste) as needed to form a smooth dough but not sticky.
Roll out the dough and lay it in a baking pan. Set aside.
In a food processor place the Pumpkin (350 gram), Egg (2), Ground Ginger (to taste), Ground Cinnamon (to taste), Ground Nutmeg (to taste), Coconut Milk (200 milliliter) and Maple Syrup (2 tablespoon) to make the filling and blend until creamy.
Pour it into the pie crust and bake in preheated oven for about 40 minutes.
Remove from the oven and let it cool down completely. Refrigerate until ready to serve. Decorate it with a dollop of greek soy yogurt, vegan whipping cream, or soy ice cream!