For a spicier pie, use 1 Tablespoon cinnamon and 1 teaspoon each nutmeg, ginger and cloves, or 2 Tablespoons Pumpkin Pie Spice Blend. (Recipe #607)
For the crust, place flour and 1/4 teaspoon salt in food processor and pulse briefly. Add coconut oil and 1 egg, and pulse until mixture forms a ball. Remove dough from processor and press into a 9-inch pie dish.
For the filling, combine the pumpkin puree and 3 eggs in the processor. Pulse in coconut milk, honey (or stevia), cinnamon, nutmeg, and 1/8 teaspoon salt. Pour filling into crust and bake at 350 degrees for 45 minutes.
Allow pie to cool, then refrigerate for 2 hours to enable pie to firm.