Pumpkin Pie Filling Preparation Step-by-Step:

1. Cut the sweet potato and pumpkin in half (if using a whole pumpkin, not canned puree). Place them cut-side down on a baking sheet and bake at 200°C (400°F) for about 30 minutes, or until soft.
2. Let the baked sweet potato and pumpkin cool to room temperature.
3. Add all the filling ingredients to a high-speed blender and process until smooth and creamy.

Gluten-Free Crust Preparation Step-by-Step:

1. Combine the nut flours, cassava flour, and salt. Add the softened coconut oil and mix with a spatula, then use your hands to bring the mixture together into a dough that forms a crumbly ball.
2. Press the crust mixture into a 25 cm (10-inch) round baking dish, ensuring it’s evenly spread. Bake for 10-15 minutes until lightly golden.
3. Pour the filling into the slightly pre-baked crust and bake for an additional 30 minutes. In the last 10 minutes, top with raw pecan halves.
4. Once baked, allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving for the best texture and flavour.