Pumpkin Pie

Preheat youroven to 375 ºF.
Lightly greasean 8-inch pie dish with cooking spray.
For crust: in ahigh-power food processor, add pecans and pulse until a butter-like texturebegins to form.
Add the eggwhite, almond flour and salt and pulse until well blended.
Place the crustmixture into the prepared pie dish and, with your hands, gently press down andup the sides of pan.
With a fork,prick the crust at many places.
Bake forapproximately 20-22 minutes or until crust becomes golden brown.
Remove the piedish from oven and set aside for 10 minutes to cool.
Now set thetemperature of your oven to 350 ºF.
For thefilling: in the clean food processor, add cashews and pecans and pulse untilfinely ground.
Add the maplesyrup, honey, whole eggs, and egg yolk and pulse until well blended and smooth.
Add the pumpkinpuree, water, spices and salt and pulse until well blended and smooth.
Place thefilling mixture into the prepared pie crust evenly and with the back of aspoon, smooth the surface.
Bake forapproximately 40 minutes.
Remove the piepan from oven and place onto a cooling rack to cool completely before serving.
Cut intodesired-sized slices and serve.