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Ingredients
  • subheading: For the Crust:
  • 1½ cups almond flour
  • ½ cup pecans, finely chopped
  • 2 tsp. pumpkin pie spice
  • ¼ tsp. baking soda
  • Pinch of sea salt
  • 3 Tbsp. unrefined coconut oil, melted
  • 2 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • subheading: For the filling:
  • 1¼ cup pumpkin puree
  • ⅓ cup canned full-fat coconut milk (may need to blend coconut milk if separated in can)
  • 2 whole eggs, whisked
  • 3 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. baking soda
  • ⅛ tsp. sea salt
  • subheading: Topping (optional):
  • ¼ cup coconut butter, melted
  • ¼ tsp. pumpkin pie spice
  • ¼ cup pecans, chopped
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