INGREDIENTS
2 3/4 cups
Pumpkin puree
1/4 cup
Almond milk, unsweetened plain
1 cup
Rolled oats, gluten-free
5 tbsp
Maple syrup
1 1/2 cups
Almond flour* (not meal
1
Coconut whipped cream
2 1/2 tbsp
Cornstarch
6 tbsp
Palm sugar
1 3/4 tsp
Pumpkin pie spice
1/2 tsp
Sea salt
4 tbsp
Coconut oil