for pecans: Line a baking sheet with wax paper. Place small saucepan on stove and turn to medium heat. Add coconut oil to melt, then stir in salt and brown sugar. Cook for 2 minutes to slightly dissolve, then add pecans and maple syrup. Cook for 6-7 minutes on medium heat, letting it bubble slowly and thicken, creating a sticky mixture. Remove from heat and spoon onto wax paper, spreading out slightly. Let cool, then break nuts apart and distribute on top of pie.

Preheat oven to 350 degrees F. Add oats, oat flour, almond flour, and brown sugar to a large bowl. Stir together, then use your fingers and hands to work the coconut oil into the dry mixture. This will bring the crust together, and when you squeeze it, it should hold together, the oats, getting moisture from the oil.

Grease your hands lightly and pat the mixture into a 9 inch pie pan, working the crust all the way up the sides of the pan. Bake for 15 minutes, until crust is lightly brown and smells nutty. Remove from oven and let cool on a cooling rack for 25 minutes.

While crust is baking, add squash, pie spice, cinnamon, vanilla, almond milk, brown sugar and salt to a food processor. Puree until smooth, then add eggs. Pulse 6-7 times to incorporate, but do not puree. When crust has cooled, pour filling into crust (you may have a little extra, which you can pour into a small, greased ramekin and bake for a single, crust-less pie). Bake for 43-45 minutes, removing from oven when the filling is set but still a little loose in the middle. It will set up as it cools.

Cool pie on a wire wrack, then place in refrigerator for at least 4 hours (overnight is best). Top with glazed pecans (recipe below), and slice for serving.