Ingredients:

  • 1.5 cups (150g) gluten-free ginger snap crumbs
  • 0.25 cup (30g) almond flour
  • 4 tbsp (56g) melted unsalted butter
  • 1 tbsp (12g) maple syrup
  • 15 oz (425g) 100% pure pumpkin purée
  • 0.5 cup (60g) powdered maple sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground cloves
  • 1 pinch sea salt

Instructions:

  1. Combine the ginger snap crumbs and almond flour in a medium bowl.
  2. Pour in the melted butter and maple syrup, stirring until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of the pie plate.
  4. Place the crust in the freezer for 10 minutes to set while you prepare the filling.
  5. In a large bowl, whisk together the pumpkin purée, maple sugar, vanilla, cinnamon, ginger, cloves, and salt until the mixture is completely smooth.