2 cups blanched almond flour
2 tablespoons coconut sugar or monk fruit
1/4 teaspoon sea salt
2 tablespoons and 1 teaspoon coconut oil
1 large egg
1 1/3 cups (193 grams) raw unsalted cashews, soaked and drained2
1 cup maple syrup or monk fruit maple syrup, room temperature
2 tablespoons coconut sugar or monk fruit sugar
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3/8 teaspoon sea salt
Can garnish with coconut or oat whipped cream
Preheat it to 350 °F.
Mix all dry ingredients together and then slowly add in the wet ingredients with an electric hand or stand mixer until well combined. Press the mixture up the sides and over the bottom of a 9" pie plate. Set aside while preparing the filling. If you don't have a pie shield then yonow out of foil. Set it aside until you need it after it's baked for about 20 minutes.