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For the Crust

  • 1 cup Oat Flour

  • 2 cups raw pecans

  • 2 tbsp organic sugar

  • 3 tbsp ground flax

  • 1.5 tsp cinnamon

  • 1/2 tsp sea salt

  • 1/4 cup brown rice syrup or honey

  • 1 tbsp coconut oil, melted

 

For the Filling

  • 2.25 cups canned pumpkin

  • 1/2 cup organic sugar

  • 1/4 cup coconut cream (take full-fat can of coconut milk, place in fridge, separate water from the cream that separates, and gently heat the cream back to room temperature)

  • 1 tbsp coconut oil, melted

  • 1/4 cup maple syrup

  • 3 tbsp cornstarch or arrowroot powder

  • 2 tsp vanilla extract

  • 2 tsp cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp nutmeg

  • pinch of ground cloves

 

Grease a 9-inch pie dish very well and preheat the oven to 350F. 

 

In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough.

 

Melt coconut oil with br...

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