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Ingredients
  • subheading: For the crust:
  • 2 cups raw pecans
  • ½ cup unsweetened shredded coconut
  • ¼ cup real maple syrup
  • 2 tablespoons coconut oil
  • ¼ teaspoon kosher sea salt
  • subheading: For the filling:
  • 1 15 ounce can pumpkin puree (2 cups)
  • ½ cup coconut milk cream scoop the cream from the top of the can
  • ½ cup real maple syrup
  • 2 eggs + 1 egg yolk
  • 1 teaspoon ground cinnamon
  • 1.5 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher sea salt
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