INGREDIENTS
1 1/2 cups
blanched almond flour
1/2 cup
pecan halves
1
egg
2 tbsp
butter or coconut oil softened and slightly melted plus more for greasing
2 tsp
maple sugar
small pinch of salt
1 oz
can pure pumpkin or 2 cups fresh pumpkin puree (I used this brand of canned)
1/2 cup
coconut milk
3
eggs
1/2 cup
maple sugar
1 tsp
cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
ground ginger
1/4 tsp
ground cloves
1/2 tsp
sea salt