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Ingredients
  • subheading: For the crust:
  • 1 ½ cup almond flour
  • ¾ cup whole pecans
  • 1 tablespoon coconut oil
  • 2 tablespoons honey
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • subheading: For the filling:
  • 1 15 ounce can pumpkin puree (or about 2 cups fresh)
  • ½ cup almond milk
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground cardamom
  • ½ teaspoon lemon zest
  • ½ cup grade B maple syrup ( honey for SCD)
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