Crust:
2/3 cup ground almonds
1/3 cup coconut oil
¼ tsp salt
2 tbsp cold water

Directions:
Preheat oven to 350 F.
Combine all ingredients except water.
Gradually add water to thicken dough.
Press into pie plate.
Bake approximately 10 minutes, while arranging filling, or until lightly browned.

Filling:
1.5 cups canned pumpkin
3 eggs
¾ cup dried maple sugar flakes (in the baking aisle at Longos)
¾ cup coconut milk
1 tsp pure vanilla extract
½ tsp salt
2 tsp cinnamon
½ tsp powdered cloves
½ tsp nutmeg
1/8 tsp ginger

Directions:
Beat eggs well.
Mix in all other ingredients.
Pour into pie crust.
Bake at 350 F for 30 min or until set and toothpick comes out clean.

 Makes 8 servings.

Approx. Zone Blocks per serving: 1P 1C 4F

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