Ingredients:

  • 2 cups (224g) superfine almond flour
  • 3 tbsp (42g) melted coconut oil
  • 2 tbsp (30ml) maple syrup
  • 1/4 tsp (1.5g) sea salt
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 1/2 cup (120ml) full-fat coconut milk
  • 1/2 cup (100g) maple syrup
  • 3 large (150g) eggs
  • 1 tbsp (8g) pumpkin pie spice
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, stir together the almond flour, melted coconut oil, maple syrup, salt, and vanilla until a soft dough forms.
  3. Transfer the dough to a 9-inch pie dish. Using your fingers or the bottom of a measuring cup, press the dough firmly and evenly across the bottom and up the sides until smooth.
  4. In a large bowl, combine the pumpkin puree and coconut milk. Use a hand mixer to beat them together until completely smooth.
  5. Gradually add the maple syrup, eggs, pumpkin pie spice, salt, and vanilla. Beat on medium speed until the mixture is glossy and well-incorporated.
  6. Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.
  7. Bake for 45 minutes or until the edges are set and the center is slightly jiggly. Allow to cool completely before slicing.