finely processed to a powder (from approximately 7 to 8
2 1/2-x-4 7/8-inch
crackers)
1/4 cup (15 grams) unsweetened coconut flakes
3 tablespoons (38 grams) granulated sugar (can also use date
brown
coconut sugars)
1/4 teaspoon fine sea salt
divided
5 tablespoons extra virgin coconut oil or unsalted butter
melted
3/4 cup plus 2 tablespoons almond
soy
rice or coconut milk
3/4 cup (about 213 grams) pumpkin puree
1 large ripe banana
1/4 cup maple syrup
1 large egg
room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon flax seeds
optional
Instructions
Lightly grease a (9-inch) pie dish and set aside.
Make the graham cracker crust.
In a small mixing bowl, mix the graham cracker crumbs, coconut flakes, sugar, and 1/8 teaspoon salt until combined.
Add the coconut oil (or butter) and mix together until the crust begins to clump together and resembles a wet sand.
Spread the crust out evenly in the pie dish and press it into the bottom and the sides.
Bake the crust for 4 minutes or until slightly toasted.
Transfer to a wire cooling rack while preparing the pumpkin filling.
Position the baking rack in the middle and preheat the oven to 350 degrees.
Combine the milk, pumpkin puree, bananas, maple syrup, eggs, vanilla extract, cinnamon, flax seeds, if using, and the remaining salt in a blender and mix on high speed until smooth.
Pour the pie filling into the crust.
Bake the pie for about 50 minutes to 1 hour, or until the pie looks soft but set, with a mostly firm center.
Transfer the pie to a cooling rack and let cool for 2 hours.