Combine the flours, salt and Stevia in a large mixing bowl. Add the coconut oil and mix with a pastry blender or rub with your fingertips until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together well without being too sticky. Make a ball with the dough, wrap it in plastic, and refrigerate it for at an hour. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough into a 10-inch circle. Carefully roll it up onto the pin and lay it inside a 9-inch pie pan. Press the dough into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Refrigerate until ready to fill.
To make the pie:
Heat the oven to 190°C (375°F). Place the pumpkin puree into a bowl. In another bowl beat the eggs & 1 egg white until light and frothy. Add to the pumpkin puree and whisk well. Add the sour cream, yoghurt, cinnamon, nutmeg and Stevia and mix well. Pour into the pie shell; brush the pastry with a little egg
white. Lower the oven temperature to 160°C (320°F) and bake until the pie is set (approximately 45 minutes). Remove from the oven and cool.
To make the topping:
Finely chop the pecans and roast in a large non-stick pan over medium heat for 5-8 minutes stirring constantly. Finely dice the cranberries and mix together with the pecans. Sprinkle the topping evenly over the cooled pie and serve.
Recipe by Exercises for Women & Female Fitness by Flavia Del Monte - Flavia Del Monte's Female Fitness Blog at http://www.flaviliciousfitness.com/blog/2014/04/19/can-the-holidays-really-be-guilt-free-recipe/