Vegan Pumpkin Pie

Ingredients:

For the crust:

• 2 1/2 cup almond flour 
• 1/2 cup medjool dates (packed + pits removed)
• 4 tbsp almond milk

Filling:

• 15 oz pumpkin puree (cooked and pureed pumpkin, NOT pumpkin pie mix)
• 3 tbsp chickpea (garbanzo bean) flour 
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 3/4 cup medjool dates (packed + pits removed)
• A good pinch of salt
• ½ cup thick coconut cream

Instructions:

1. Preheat an oven to 350°F and line a 9″ pie pan with parchment paper.
2. In a food processor, add in all of the crust ingredients. Process until uniform and dough like (it will stick together when pressed between your fingers).
3. Evenly distribute crust into the bottom and sides of an 9″ pie pan. Set aside.
4. Add the remaining ingredients into a high speed blender and run until completely smooth.
5. Pour the filling into the crust, then place into the oven for 1 hour minutes.
6. Remove and cool completely. This pie is best if set in the refrigerator overnight to thicken, but can be eaten after it has cooled if desired.