SunButter Pumpkin Pie

Crust

• 1 1/2 cup (180g) oat flour
• 1/4 cup (65g) No-Sugar Added SunButter
• 1/4 cup (50g) coconut oil
• Pinch of salt 
• 2-4 tbsp warm water

Filling

• 1 15oz can (425g) pumpkin puree
• 1/4 cup (65g) No-Sugar Added SunButter
• 1/2 cup (160g) maple syrup
• 3/4 cup (180g) non-dairy milk
• 3 tbsp (23g) tapioca starch**
• 1 tbsp pumpkin pie spice

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

1. Preheat the oven to 425F.
2. Combine the oat flour, coconut oil, SunButter, and salt. Mix, adding water slowly to form a ball of dough.
3. Roll out between two sheets of wax paper. Flip into a pie pan. Press in and crimp the edges.
4. In a blender (or you can mix by hand), combine the filling ingredients. Blend until smooth.
5. Pour into the crust.
6. Bake for 15 minutes at 425F. Reduce heat to 350 and bake for 40-45 minutes.
7. Remove from the oven. Cool, then chill overnight.
8. Serve with coconut whipped cream and a sprinkling of pecans. Enjoy!