For the crust use a food processor to quickly make:
1/2 cup brown sugar, loosely packed
1/4 cup salted butter
2/3 to 1 cup oat flour (it will depend on the size of your egg as to how wet the dough is)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup shredded dried coconut
Blend well, it should be more wet than a regular pie crust. Spread out in a pie plate or in a 8X8 greased pan. Bake at 350F for 10 minutes.
For the filling, in a medium sized bowl combine:
2 cups canned plain pumpkin
1/3 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
pinch of allspice
1/4 cup cream
Pour gently on top of the half baked crust and smooth out. Bake for another 25 minutes at 350F or until the edges of the pumpkin turns a light brown. Allow to cool and serve. Refrigerate any leftovers.