Place the almond flour, coconut flour, gelatin, sea salt and sugar in the bowl of a food processor and pulse 2-3 times to combine. Add the butter and pulse for eight 1-second pulses, then leave the processor on until the dough forms a ball, about 30 seconds. As an alternative, you can use a pastry cutter to cut the butter into the flour and then a wooden spoon to stir the dough until it forms a ball. Press the dough over the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes before baking. You can make the pie crust ahead of time and store in the refrigerator for up to 1 week.

Preheat oven to 450°F and adjust rack to middle position. Place the chilled pie crust on a floured surface (I like to use arrowroot flour for this step). Using a rolling pin, roll it from the center to a 1/8-inch thickness, giving it quarter turns to form a 12-inch circle. Transfer it to a buttered 9-inch pie plate, fold the excess edge under itself, and crimp.

Place the cane sugar, arrowroot, cinnamon, nutmeg, pumpkin, eggs and milks in a blender. Blend until smooth. Pour filling evenly into the unbaked pie shell. Place pie dish on a large baking sheet. Cover the crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie is set. Cool to room temperature before serving. Serve alone or with whipped cream.