To make the pie dough, combine the almond flour, arrowroot, coconut sugar, eggs, water, and salt in a food processor. Process for 10 seconds, or until combined. Add the palm shortening, spacing out where the tablespoons are dropped into the dough. Pulse 4 to 5 times, until pea-size bits of dough form.

Gather the dough into a tight ball and flatten it into a disk. Wrap tightly and freeze for 1 hour.

Transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides of the plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers.

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Bake the pie shell for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden. Cool completely on a wire rack.

Roll out the reserved pie pastry between two sheets of parchment paper. Use cookie cutters to cut out shapes. Make an egg wash by mixing together the egg yolk and coconut milk and brush onto the pastry shapes. Transfer to the prepared baking sheet and bake for 15 minutes, or until the shapes are golden. Cool completely on a wire rack.

Increase the oven temperature to 350°F. Place the pie shell on a rimmed baking sheet and brush the edges with the remaining egg wash.

To make the filling, whisk together the pumpkin, eggs, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, cardamom, lemon zest, and salt. Pour the filling into the prepared pie shell. Bake for 15 minutes, then cover the crust with foil and continue baking for 20 minutes, or until the custard has set but still jiggles slightly in the center. Turn off the oven and leave it cracked open for 30 minutes while the pie cools.

Cool to room temperature on a wire rack, then place the decorative cut-outs around the perimeter of the pie and place it in the refrigerator to fully set, about 2 hours. Serve with the whipped coconut cream or whipped cream.