1.5 cups cooked pumpkin
2 organic eggs
1/3 cup maple syrup
Cinnamon, cloves, nutmeg to taste
Dash sea salt
3/4 almond flour
1/4 melted coconut oil
Dash rapadura or maple syrup
1. Hear oven to 180C.
2. In a round pan sprinkle almond flour and rapadura.
3. Drizzle coconut oil over mixture. Set aside.
4. Blend filling ingredients in a mixer.
5. Pour over crust and bake for 1 hour.
I whipped some coconut cream and pumpkin butter together for a nice topping. Delish!!