Vegan Pumpkin Pie

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)