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Ingredients
- Crust:
- 1 cup almond flour
- 3 tbsp coconut flour
- 1/4 cup coconut sugar
- 4 tbsp coconut oil melted
- 1 egg
- Filling:
- 15 oz can pumpkin puree
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 tbsp ground flaxseed
Ingredients
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Instructions
- Preheat oven to 350F
- Mix all crust ingredients together in a bowl
- Press down into an 8x8 dish lined with parchment paper and bake for 10 min
- While the crust is cooling, make the filling by mixing the filling ingredients together in a bowl
- Pour over the cooled crust and bake for 1 hour or until the filling no longer jiggles
- Let cool, cut into squares, sprinkle with powdered sugar and enjoy! 🙂
Recipe Notes
Store in airtight container in fridge for up to 5 days