Pumpkin Pie With Caramel Sauce

| 2 cups wholewheat flour ((you can sub this for white if you prefer))

| ½ cup coconut oil (It needs to be very hard. If yours is soft then put it in the fridge for an hour before you make the pastry.)

salt

ice cold water

full fat coconut milk ((My tin was 400mls but if yours is one that is 398mls that will be fine too))

| 2 cups unsweetened pumpkin puree

| ¾ cup coconut sugar ((any other granulated sugar will work too))

arrowroot powder ((you can sub this for cornstarch if you prefer))

vanilla extract

pumpkin pie spice ((see recipe notes if this is unavailable where you are))

salt

| ½ cup of coconut sugar ((sometimes called coconut palm sugar (I have not tried this with any other sugar so I can't guarantee it will work as well if you make a sub))

tablepsoons water

tahini

coconut oil ((solid measurement))

salt

Chopped Walnuts or Pecans ((optional))