Preheat oven to 400 degrees.

Prepare your 9 inch springform pan by covering the bottom and the "lip" with aluminum foil. This ensures the pie bakes without leakage and means less clean up once it's finished! Grease the inside of the pan with butter, extra virgin olive oil or coconut oil.

In a large bowl, combine the eggs, coconut cream and water, then whisk to combine. Sprinkle the gelatin on top and allow to bloom for a few minutes, add in salt, black pepper and pepper flakes and whisk to combine again.

Use either a spiralizer or a serrated peeler to create noodles out of the yam or white sweet potatoes (see note below), then place all noodles in the bowl with the egg mixture, and add the fresh arugula leaves. Stir to thoroughly combine.

Pour half of the egg and yam mixture into the prepared pan, then dollop half of the arugula pesto throughout. Pour the remaining egg and yam mixture on top, and again dollop the remaining half of the arugula pesto on the top, and swirl it about a bit to look, well, cute.

Place the pie in the oven for 45 minutes, covering with aluminum foil for the last 10 minutes if the top browns early.

Remove the pie from the oven and allow to cool completely, then transfer to the fridge overnight to full set.

When you're ready to serve, remove the foil from the bottom and lip of the pan, unlatch the springform sides and slice your beautiful pie!

In a food processor, combine all ingredients and pulse a few times to create your preferred pesto consistency. I prefer a little chunky! You can also use a blender or an immersion blender, also pulsing just a few times.