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CRUST
1 ¼ cup Almond Flour
1/4 tsp salt
6 Tbsp cold butter (or chilled coconut oil with varied results)
4-6 Tbsp ice cold water
FILLING
2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil
2 ½ Tbsp cornstarch
1 ¾ tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt
