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Ingredients
  • subheading: FOR THE CRUST:
  • 2 Cup Almond Flour
  • ¼ tsp Real Salt
  • 2 Tbsp Coconut Oil
  • 1 Egg
  • subheading: FOR THE FILLING:
  • 15 oz can Pumpkin Puree
  • ⅓ Cup Honey
  • 1 Tbsp Coconut oil (melted)
  • 2 tsp Pumpkin Pie Spice
  • ⅓ Cup Coconut Milk (canned)
  • 3 Eggs
  • subheading: FOR THE WHIPPED TOPPING:
  • 2 cans Coconut Milk (chilled, Firm cream on top only)
  • 1 Tbsp Honey (Raw)
Steps
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