Ingredients:

  • 2 cups (220g) super-fine almond flour
  • 1/2 cup (100g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (245g) pumpkin puree (unsweetened)
  • 1/4 cup (60ml) full-fat coconut milk
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your 9x9-inch pan with parchment paper, leaving a slight overhang on the sides.
  2. In a large bowl, whisk together the pumpkin puree, coconut milk, eggs, and vanilla extract until the mixture is smooth.
  3. In a separate medium bowl, combine the almond flour, coconut sugar, baking soda, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no streaks of flour remain.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 22–27 minutes, or until the edges are mahogany brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.