2 cups almond flour
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
2 tbsp maple syrup
1/4 cup coconut oil, melted
1-15oz can pumpkin puree
1/2 cup Vanilla Bean Instant Pudding
1/2 cup maple syrup
2/3 cup coconut cream
1 tbsp pumpkin pie spice
For the Crust:
Pumpkin Pie Filling
Preheat the oven to 350F. Grease an 8-inch pie dish.
For the crust, mix together the almond flour, baking soda, pumpkin pie spice, salt, egg, maple syrup and melted coconut oil until well-combined.
Form a crust into the well-greased pie pan.
For the filling, add the pumpkin puree, instant pudding, maple syrup, eggs, coconut cream and pumpkin pie spice to a food processor and blend until smooth.
Pour the pumpkin pie filling over the raw crust.
Bake for 45-55 minutes, and if edges start to brown, cover the pie with foil.
Take the pie out of the oven once the center has cooked and set (it will continue to set more once it cools).
Let cool completely before serving (refrigerate for best results)!