• 1 can pumpkin
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • ¼ cup + 1 tablespoon Forager Project® Sour Cream
  • 4 tablespoon coconut oil
  • ¼ cup plus 1 teaspoon potato starch
  • 1 ½ teaspoon pumpkin pie spice
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 2 teaspoons agave
  • ¼ teaspoon salt


Preheat oven to 350ºFTo make the pie filling, mix canned pumpkin, maple syrup, brown sugar, ¼ cup Forager Project® Sour Cream, 1 tablespoon of coconut oil, and ¼ cup of potato starch, pumpkin pie spice and a sprinkle of salt together in a large bowl. Set aside.

To make the crust, mix almond flour, baking powder, agave, salt, and remaining 3 tablespoons of coconut oil together in a large bowl. Transfer almond flour mixture to a greased 9 inch pie pan. Using your fingers evenly spread the dough until the entire pan is covered in an even layer of crust.

Pour filling on top of crust. Place prepared pie pan onto a sheet pan and place onto the middle rack of the preheated oven. Bake for 35-40 minutes until set.

Allow the pie to cool completely in the fridge for at least 4 hours. Slice and plate pie, topping with a scoop of your favorite vegan ice cream or a dollop of Forager Project® Sour Cream for extra creaminess.

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