Ingredients:

  • 1 ½ cups raw almonds or walnuts
  • 1 cup rolled oats
  • 4 tbsp maple syrup
  • ¼ cup coconut oil, melted
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 can pure pumpkin puree (15 oz)
  • ½ cup coconut milk
  • ½ cup brown sugar or coconut sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp sea salt

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, combine almonds (or walnuts), oats, maple syrup, melted coconut oil, cinnamon, and salt. Pulse until crumbly.
  3. Press the mixture evenly into the bottom and up the sides of a pie dish.
  4. Place parchment paper over the crust and fill with baking weights or dried beans.
  5. Bake for 15 minutes, then remove weights and parchment. Bake for an additional 5-10 minutes until golden. Set aside to cool.
  6. In a mixing bowl, whisk together pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, and spices until smooth.
  7. Pour the filling into the cooled pie crust, smoothing the top with a spatula.
  8. Bake for 35-45 minutes or until the filling is set and slightly puffed. A toothpick should come out clean when inserted in the center.
  9. Allow the pie to cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours before serving.