Description
Pumpkin pie is so much better when you can eat it by hand.
Ingredients
Scale
Crust:
- 2 cups almond flour
- 1 cup coconut flour
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp almond extract (or vanilla extract)
- 1/2 tsp salt
Pumpkin Pie Filling:
- 5 cups pumpkin puree (homemade or canned)
- 1 cup full-fat coconut milk
- 6 tbsp cornstarch
- 1/2 cup maple syrup
- 1/2 cup coconut sugar (can sub organic cane sugar)
- 2 tsp vanilla extract
- 1 tbsp cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- 1/2 tsp salt
Topping:
- 2 cups coarsely chopped pecan halves
Instructions
- Preheat the oven to 350 degrees and line a 9 x 13 inch baking dish with parchment paper.
- Add all the crust ingredients to a food processor and pulse until combined. The dough should be sticky when you press it with your fingers. Press the crust into the bottom of your pan, and bake for 8 to 10 minutes. Remove from the oven and let cool.
- Add all the pumpkin pie filling ingredients to a high-speed blender or food processor, and blend until smooth and creamy. Taste the mixture and adjust for sweetness to your liking. Pour the filling into the pan and spread evenly.
- Bake at 350 degrees for 15 minutes. Remove from the oven, and add the pecan topping in an even layer. Return to the oven and bake for 20 minutes
- Let cool, then transfer to the fridge to set for at least 2 hours. Cut into squares and serve.