Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Yield: 10 servings
Ingredients: Almond Flour; Sugar; Kosher Salt; Vegan Butter; Unsalted Butter; Butter; Large Egg; Coconut Oil; Medjool Date; Canned Pumpkin Puree; Creamy, Unsalted Almond Butter; Ground Cinnamon; Ground Ginger; Ground Nutmeg; Pure Vanilla Extract; Maple Extract; Kosher Salt; Coconut Whipped Cream; Whipped Cream

Well Plated

Serves: 10 Save

Ingredients (18)

For the Crust:
2 1/2 cups almond flour
1/4 cup granulated sugar
1/4 teaspoon kosher salt
6 tablespoons vegan butter substitute
For the Pumpkin Pie Filling:
3 1/2 tablespoons coconut oil
10 medjool dates
1 1/4 cups canned pumpkin or pumpkin puree*
1/2 cup plus 1 tablespoon creamy unsalted almond butter
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
1/2 teaspoon maple extract
1/4 teaspoon kosher salt
For serving:
Lots of whipped coconut cream (or regular whipped cream if you don't need the pie to be dairy free)