INGREDIENTS
2 3/4 cups
Pumpkin puree
1/3 cup
Almond milk, unsweetened plain
1/4 cup
Maple syrup, Grade A
2 cups
All-purpose flour, unbleached
1
Coconut whipped cream
2 1/2 tbsp
Cornstarch or arrowroot starch
1/4 cup
Muscovado sugar, dark or light
1 3/4 tsp
Pumpkin pie spice
3/4 tsp
Sea salt
2/3 cup
Coconut oil
1 tbsp
Olive oil or melted coconut oil
1
Brown sugar pecans
3 tbsp
Water