Preheat the oven to 350 degrees F. 

Combine the almond flour, sea salt, ground flax seed and coconut oil in a food processor. Whiz until the coconut oil is well blended in. 

Add the water and pulse until the crust gathers into a ball. 

Dump the crust into the pie pan and, using your hands, press it evenly across the bottom and up the sides. 

Bake for 10 minutes, until the crust is evenly set but not browned. 

Allow to cool while assembling the pie layer. 

Preheat oven to 400 degrees F.

Using the same food processor bowl as for the crust, process the eggs until just beaten, then stir in the pumpkin and pulse until mixed. Add the coconut cream. (If using flax eggs, add them here). Process until all is blended.

Sprinkle in the sugar and pulse until mixed in. Then add the rest of the dry ingredients and mix until you can’t see any bits of coconut cream. Pour the pumpkin pie filling into the baked pie shell. 

Bake at 400 for 15 minutes, then reduce the heat to 325 and bake for another 50-60 minutes until the crust begins to brown slightly and the center of the pie barely jiggles. It may take longer; let the browning of the crust be your guide.

Allow the pie to cool, then chill it in the refrigerator for at least an hour. 

Put coconut milk and sugar into a saucepan and bring to a simmer on low heat.

In a bowl (or to save dishes, in the empty coconut milk can), combine water and cornstarch and stir until the cornstarch is dissolved. 

Pour cornstarch mixture into the simmering coconut milk. Stirring frequently, cook over medium heat until mixture thickens. Continue cooking until mixture starts to get translucent, and the spoon leaves a path when you stir. Remove from the heat and let cool for about 5 minutes until no longer hot.

Pour over the pie and spread evenly. If there is any extra, pour into a small rectangular dish. Chill the pie and the extra haupia at least 2 hours until the haupia layer is firm.