Preheat the oven to 350 degrees.
To make the crust, mix the almond flour, oat flour, and date sugar in a large bowl.
Add the flax eggs, and use your hands to press and knead the crust together, until everything is thoroughly combined into a dough.
Use your hands or the bottom of a measuring cup to press out the crust dough into your pan and up along the sides (I used a glass pie pan - if you're worried about the crust sticking, be sure to spray it for easy removal after baking, as the crust is rather delicate). This will take a few minutes, just be patient and get everything as even as possible!
Poke holes in the bottom of the crust using a fork - 8-10 times should be fine. This helps keep the bottom from puffing up when you bake it the first time.
Bake the crust for 20 minutes
To make the filling, add the pumpkin puree, almond butter, date sugar, and pumpkin pie spice to a food processor and blend until totally combined.
When the crust is done baking, carefully add the filling and bake for another 20 minutes.
When the pie is done baking, let it cool in the pan for 30 minutes, then chill in the refrigerator for at least 2 hours or overnight before cutting to serve.
