In a large mixing bowl, mix together almond flour, tapioca starch, coconut sugar, salt, cinnamon, and xanthan gum.

Add cold vegan butter and coconut oil. Use a pastry cutter or your fingers to work into the dry ingredients until the mixture forms coarse crumbs.

Beat the egg and mix it in until the dough begins to come together.

Add ice-cold water, one tablespoon at a time, until the dough just holds together.

Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.

Let the dough sit at room temperature for 10–15 minutes, then roll out between parchment paper to fit a 9-inch pie plate.

Transfer dough to pie dish, trim and crimp edges, and chill in freezer for 15 minutes.

Preheat oven to 175°C (350°F). Prick crust bottom with a fork and line with parchment paper. Add pie weights, dried beans, or baking beads.

Bake for 15 minutes; remove weights and parchment. Brush crust with egg wash (1 egg yolk + 1 tbsp water).

Bake an additional 5 minutes until lightly golden. Cool while you prepare the filling.

Drain the soaked dates and blend into a paste in a food processor.

In a large bowl, whisk pumpkin puree, coconut sugar, and date paste until smooth.

Add coconut milk, eggs, vanilla, pumpkin pie spice, and salt; mix thoroughly.

Sprinkle tapioca starch or xanthan gum over mixture and whisk well to prevent lumps.

Pour filling into cooled, pre-baked crust and smooth the top.

Bake at 175°C (350°F) for 50–55 minutes until filling is set but slightly jiggly (internal temp 79°C/175°F).

Cool pie completely on wire rack, then refrigerate for at least 4 hours or overnight before slicing and serving.