Once you're fully prepped, follow these basic instructions to assemble your fall dessert masterpiece.
1. Place the quinoa flour, whole-wheat flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter and coconut oil and pulse until the mixture resembles coarse meal, about 20 one-second pulses. Sprinkle the ice water over the flour mixture and pulse until the mixture comes together into moist clumps; do not overmix. Gather up the dough into a disk, wrap in plastic, and chill for one hour or up to two days. If you've chilled the dough for more than one hour, allow it to sit at room temperature for 10 minutes before rolling.
2. Heat the oven to 400 degrees.
3. Roll the dough out on a generously floured surface into a rough 11-inch round, picking up the dough from time to time to make sure it’s not sticking to the work surface. Loosely roll the dough around the rolling pin and gently unroll into an 8-inch pie plate. If the dough cracks in places, mend it with your fingertips. Trim the edges so that about 1¼ inches of dough hangs over the sides all around. Flute the edges, prick the crust all over with a fork, and chill the pie shell for 15 minutes.
4. Line the pie shell with parchment paper and place pie weights or beans on the parchment. Bake the pie shell until the crust is set and dry looking in the center, 12 to 15 minutes. Remove the parchment and weights.
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5. In a medium bowl, whisk together the Roasted Squash Puree, buttermilk, eggs, flour, sugars, vanilla, cinnamon, nutmeg, salt, cloves, and baking soda. Pour the mixture into the prebaked pie shell, place on a rimmed baking sheet, and tent loosely with foil to keep the edges from becoming too brown. Bake for 10 minutes, reduce the oven temperature to 350 degrees, and continue for about 35 to 45 minutes, until the edges are set (the center will still jiggle). Cool for one hour. Serve with whipped cream.