Vegan Pumpkin Pie (paleo, grain-free, gluten-free, dairy-free)

INGREDIENTS

2 cups

blanched almond flour

2 tbsp

coconut sugar

1/4 tsp

salt

2 tbsp

+ 1 teaspoon (33 grams) coconut oil

chia egg1 or 1 large egg (50 grams, out of shell) for a non-vegan version

1 1/3 cups

raw unsalted cashews, soaked and drained2

1 cup

maple syrup, room temperature

2 tbsp

coconut sugar

(425-gram) can pumpkin puree

2 tsp

pumpkin pie spice3

1 tsp

vanilla extract

3/8 tsp

salt

I used whipped coconut cream and healthier maple candied walnuts (just to make the pictures look nice – I don't think the pie needs it!)