Preheat oven to 325F and lightly oil a 9-inch pie plate with a dab of coconut oil.
Combine pie ingredients in a large bowl and whisk to combine.
Pour into the prepared pie plate and set aside.
Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over top of the pie.
Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.
Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight to chill.
Serve with a drizzle of full-fat coconut milk.
Notes
Protein Powder - I used unflavored, nonGMO, gluten-free soy protein powder as I have been diagnosed with low estrogen and soy helps me increase my levels. You can use whatever protein powder you'd like to here. I would recommend unflavored so that it doesn't affect the taste. Alternatively, you could use something like coconut flour, almond flour or perhaps ground flax seed as a replacement.
Eggs - sorry, I didn't test this recipe without eggs. You could try replacing the eggs with chia seeds (2 teaspoons ground chia with 2 tablespoons of water for every egg in the recipe) but I'm not sure it would work. If you give it a try, let me know how it goes!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/11/high-protein-crustless-paleo-pumpkin-pie-gluten-free/