Preheat oven to 350F.

Combine all ingredients and form into a ball.

Place dough on 9-inch pie or tart pan - this will take several minutes to form.

Poke dough with fork before putting in oven

Bake at 350 for 5 minutes (you'll bake this longer once you add the filling).

Combine the apple butter, pumpkin, spices and coconut milk. Taste and then adjust amount of sweetener (if needed).

Whisk arrowroot in a teeny tiny bit of cold water (~1-2 tsp) to remove clumps then add it to the mixture along with the eggs. Stir well.

Pour the filling into the pie crust.

Bake at 350 for 50-60 minutes or until the middle of the pie is mostly set. Do the knife or toothpick test - the toothpick should be mostly clean.

Cool the pie to room temp and let it set in the fridge for a couple hours before slicing and serving.

Place can of coconut cream in fridge for several hours or overnight.

Open can and take off the thick coconut cream on the top.

Put cream in a bowl, add sweetener and beat the cream until it forms peaks (I used my Kitchenaid but you can use a hand mixer).