Add 1 cup of pecans to a food processor fitter with an S blade and process into rough crumbs. They don't have to be very fine at this stage. 

Add almond flour/meal, cassava flour, cinnamon, stevia and salt and pulse to mix.

Add the coconut oil and egg, then pulse everything together until it forms a ball. It should be about the same consistency as cookie dough.

Place the dough into a 9-inch greased pie pan (use a little coconut oil) and gently press the crust into the pie plate and up the sides. Crimp the edges with a fork if preferred. Poke the crust gently with the fork.

Bake for 8 minutes or until golden brown; this will pre-bake the crust. 

In a large bowl, combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend for one minute.

Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 20 minutes. 

In the meantime, prepare the pecan topping. Whisk the egg and add the chopped pecans, maple syrup and cinnamon. Mix to combine. After 20 minutes, remove the pie from the oven and spoon the pecan mixture over the top; spread evenly and place a few whole pecans over the top. You can decorate the whole top or just have a few nuts in a circular pattern (see pics above).

Bake for 20-25 more minutes. To protect the crust edges from burning, you can wrap them with a little foil or use a pie crust protector. Cool on a wire rack for 1 hour. Refrigerate for at least an hour before serving or overnight. 

Serve with whipped cream or ice cream.