1. Make Pie crust - Add Flaxseed meal, Raw Almond flour and salt to mix by whisk. Then, add coconut oil (firmed) and mix with flour to be soft to be absorbed by coconut oil like dough.
Then, add water to make it more like smooth touch of dough. make it round like ball, and roll and spread as pie sheet by rolling pin. Put this round dough to put in pie pan. Wrap by slan wrap, and put in this dough in pie pan for 20 minutes in refrigerator.
2. Pumpkin - Put sugar, cinnamon, salt, ginger, cloves, nutmeg, vanilla extracts into eggs in the bowl, and beat with them. Stir pumpkin puree and eggs with spices, then add milk gradually.
3. Heat oven at 425F. (218 C)
4. Pour pumpkin to pie pan with pie crust. Then, bake for 15 minutes
5. Reduce the temperature to 350F (121 C) and bake for 40 to 50 minutes that the color of pie looks goldish brown, and no sticky of pumpkin paste by any pins. Take out from oven, and make it cool down.