Ingredients

Pie Crust Base:

• 2 cups almond flour
• 2-4 tablespoons coconut sugar or raw can sugar
• 1/3 cup coconut oil or vegan butter, melted
• generous pinch of salt

Pumpkin Pudding Layer:

• 2 cups pumpkin puree
• 1 can of full-fat coconut milk, cream only
• 1/3 cup coconut sugar or raw cane sugar
• 1 tablespoon maple syrup
• 1 tablespoon cashew butter
• 1 tablespoon vanilla extract
• 1 tablespoon miso paste, or 1/8 teaspoon salt
• 1/4 teaspoon psyllium husk
• 1-inch piece of ginger, or 1/4 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground all-spice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon turmeric
• pinch of pepper

Instructions

Pie Crust Base:

1. Preheat oven to 175 C.
2. Combine all ingredients and press into a baking tin (I used a round one, but a loaf pan will work just as well). Make a couple of holes in the bottom using a fork.
3. Bake for 10-15 minutes in the oven. Remove from the oven and allow to come to room temperature.

Pumpkin Pudding Layer:

1. If you made the pumpkin puree yourself as I did then boil the puree until you have a thick puree before adding it to the other ingredients to ensure your pudding will set.
2. Blend all Pumpkin Pudding Layer ingredients in a blender until smooth. Taste it to make sure the balance of spices and sweetener suits your taste.
3. Pour the pudding over the pie crust base and transfer it to the fridge to set overnight.  Now you can slice it into squares, slices, or eat it straight from the tin! This pie definitely tastes best when topped with a dollop of coconut whipped cream.

Notes

• If you don’t have psyllium husk then you can replace it with 3 tablespoons of cornstarch instead.
• You can swap out the cashew butter for any other nut butter, but it will of course change the taste of the final product. You could even remove it completely, but then you might have to add an extra 2 teaspoons of cornstarch.