Paleo + Vegan Pumpkin Pie

INGREDIENTS

1 1/2 cups

blanched almond flour

1/2 cup

tapioca flour

3 tbsp

ground flax seeds

1 tbsp

coconut sugar

1/4 tsp

kosher salt

6 tbsp

coconut oil (cool enough to be firm and scoopable)

2 tbsp

cold water

1 15 ounce can

organic pumpkin puree (I used Sprouts brand)

3/4 cup

canned coconut milk (don’t stir and only use the coconut cream on top)

1/3 cup

maple syrup

2 tbsp

coconut sugar (optional, if you like a sweeter pumpkin pie)

2 tbsp

creamy almond butter

1/4 cup

tapioca starch (AKA tapioca flour, can also use arrowroot flour)

1/4 tsp

sea salt

2 tsp

pumpkin pie spice (I used Sprouts brand)

1/2 tsp

allspice (skip if your pumpkin pie spice includes this)

1/4 tsp

cardamom (skip if your pumpkin pie spice includes this)