Pumpkin Pie:
Crust
2 cups almond flour
2 tbsp coconut sugar
¼ tsp salt
2 tbsp + 1 tsp coconut oil, softened
1 chia egg
Filling:
1 1/3 cup raw cashews (soaked for 3 hours)
1 cup maple syrup
2 tbsp coconut sugar
1 15oz can pumpkin puree
2 ½ tsp pumpkin pie spice
1 tsp vanilla extract
¼ tsp salt
Preheat oven to 350 degrees. Combine all ingredients for crust into a food processor. Pulse until ball forms. Press mixture up sides and bottom of a 9-inch pie pan. Blend all the filling ingredients in a high-powered blender until smooth and creamy. Pour filling over crust and then bake for approximately 50 minutes or until topping has turned slightly brown. The pie will firm up as it cools. Let it cool completely, about 2 hours. Then refrigerate for another 2 hours before serving.
