Preheat your oven to 350 degrees Fahrenheit.
Place your pumpkin halves skin side down on a baking tray. You can use aluminum foil for easy clean up. Bake for about one hour, or until your pumpkin is fork tender.
While your pumpkin is baking, combine all of your pie crust ingredients in a large bowl. You can use a food processor if you have one to combine everything, but I just used my hands.
Using your hands, shape your pie crust into a buttered pie dish. If you aren't using butter, you can rub coconut oil or your alternative butter onto your dish instead. Set your pie shell aside.
In a separate bowl, combine all of the ingredients for the filling. If you don't have cinnamon and nutmeg you can use pumpkin pie spice.
Pour your filling into your pie crust. Depending on the initial size of your pumpkin, you may have more filling than you need. Be careful not to overfill your shell.
Bake in the oven for about an hour, or until a toothpick comes out clean.
Let your pie cool on a wire rack for about 10-15 minutes. Cut and enjoy!
Leftover pie can be covered with plastic wrap and placed into the refrigerator.
