• Preheat the oven to 350 degrees F.

• In small bowl, combine the almond meal and almond flour with the stevia or Lakanto.

• Beat the egg with the melted butter and pour into the almond mixture; stir well.

• Press into a 9-or 10-inch pie plate.

• As mixture may be sticky, place a layer of plastic wrap over the mixture and press it into the pie plate.

• When the mixture is evenly pressed into the plate, discard the plastic.

• Bake the crust about 12 minutes, or until crust just starts to brown; let cool.

• Fold the honey, maple syrup, and date sugar into the cream cheese.

• Add the coconut milk, pumpkin, and eggs.

• Stir in the spices and vanilla and mix until smooth.

• Pour the filling into the nut crust and bake 1 hour, or until a toothpick inserted into the center of the pie comes out clean.

• Let cool for 1 hour (pie can be served chilled if desired.)

• Garnish with a dollop of full-fat whipped cream (optional).

• Refrigerate leftover pie.