Microwave white chocolate chips in a glass dish at 30 second intervals until creamy.  (It usually takes a total of 2 to 3 minutes to melt all the chips depending on your microwave.)

Stir after each 30 seconds until chips are completely melted. Be careful that it doesn't get too hot and burn!

Mix well with spoon, then add pumpkin pie spice.  Stir.

Stir in ½ of the coconut flakes and reserve the other half for topping.

Spread the warm candy mixture onto a sheet pan lined with parchment paper until it is ¼ inch thick.

While candy is still warm, sprinkle the rest of the coconut on top and sprinkle with almonds.

Press coconut and almonds into the candy with the back of a large spoon.

Dust the candy with more pumpkin spice.

Allow candy to cool for at least 10 minutes.

Break candy apart in pieces.  Store in an airtight container in a cool location, but do not keep in the refrigerator.