I mainly love this recipe because it requires you to "pulverized" things :) crust: 1 1/2 cups superfine brown rice flour 3/4 cup sorghum flour 1/2 cup tapioca starch 1 tsp xanthan gum 2 tbsp organic granulated sugar 1/2 tsp sea salt 8 tbsp vegan margarine 2 tbsp apple cider vinegar 1/4 cup + 1 tbsp very cold water pie filling: 1/2 cup raw cashews, soaked for at least 1 hour and then drained 1/4 cup bourbon 2 tbsp flaxseed meal mixed with 4 tbsp water 3/4 cups organic granulated sugar 2 cups canned pumpkin (if using fresh, make sure it is super well drained or the pie will be watery) 1/4 cup +1 tbsp coconut milk 1 tsp cinnamon 1/2 tsp cloves 1/4 tsp cardamom 1 tsp fresh ginger 1/2 tsp sea salt 2 tbsp superfine brown rice flour topping: 1/2 cup walnuts, pulverized in food processor until crumbly 1 tsp cinnamon 2 tbsp organic granulated sugar To make crust: Stir together the brown rice flour, sorghum, tapioca starch, xanthan gum, sugar and salt into a large bowl. Using a pastry blender, mix in the margarine until crumbly. Make a well in the center of the flour, and stir in the vinegar and cold water with fork until the mixture comes together into a thick dough. Shape into patty and chill in fridge at least one hour. Preheat oven to 400 °F. Roll out in between two pieces of parchment or saran wrap and then flip over to lay pie crust evenly in standard sized pie pan. Pinch top to make the pie fancy, or flute it, or whatever your preferred method is, and then pierce bottom with a fork. Place baking beans (pastry weights) or dried beans on top of parchment circle inside of crust and bake for 10 minutes in preheated oven. Remove from oven and let cool. And, be sure to take those baking beans out too. To make filling: Combine bourbon and soaked cashews in food processor and let blend until very smooth, about 7-10 minutes. This is a good thing to do while you are rolling out and shaping your pie crust. Make sure the cashews are extremely smooth before proceeding. Preheat oven to 375 °F. Once cashews are very smooth, add in prepared flaxseed and continue to blend until well combined. Transfer to bowl and stir in sugar, pumpkin, coconut milk, spices, salt and superfine brown rice flour. Spread into baked pie shell and cover edges of crust with foil or pie shield. Bake for 15 minutes at 375 °F and in the meantime, combine all ingredients for “topping” into small bowl. After pie has baked 15 minutes, sprinkle topping onto pie and bake an additional 45 minutes. Transfer to wire rack and let cool one hour and then transfer to fridge and let cool completely before serving. Slice it up and serve with some whipped coconut cream.