To begin, preheat your oven to 350 and line a 9x9 pan with parchment paper.

To a large mixing bowl, add your butter and almond butter and whisk them together till smooth. Add your brown sugar, vanilla and egg and lightly mix them in. Then, to the same bowl, add your flour, oats, baking powder and salt and stir everything together. It will be a very crumbly mixture.

Add 2/3 of your mixture to your pan (about 2 cups) and press it into a thin, even layer across the bottom of the pan. Bake the bottom crust for 10 minutes. While it's baking, make your filling.

To a large mixing bowl, add all of your filling ingredients (pumpkin puree, coconut milk, brown sugar, cornstarch, pumpkin pie spice, vanilla and egg) and whisk them together.

After your bottom crust has baked, pour your filling into the pan and gently spread it around to create one even filling layer.

You should have 1/3 of your crust mixture left. Add 1/2 cup of pecans to the mixture and stir them together, till well combined. Add another 1/2 cup of pecans, if you would prefer more. Then sprinkle across the top of your pumpkin pie filling.

Bake in the oven for 25-30 minutes, or until a knife inserted comes out mostly clean.

Let cool for at least one hour. Then slice, serve, and devour!