• 1 ½ cups spelt flour (or whole wheat flour)
• 1/2 teaspoon salt
• 2 tablespoons maple syrup
• 6-8 tablespoons cold water (adjust as needed)

1. Mix Dry Ingredients: In a mixing bowl, combine the spelt flour and salt.
2. Add Sweetener: Mix in the maple syrup.
3. Combine with Water: Gradually add cold water, starting with 4 tablespoons, and mix until the dough holds together. It should be moist but not sticky. Adjust the water as needed.
4. Press into Pie Dish: Oil the pan with a little bit of coconut oil and dust with spelt flour. Use your hands to press the dough evenly into the bottom and up the sides of a pie dish. Make sure it’s compact and even.
5. Set aside: Set the crust aside and prepare the filling. Recipe below.👇

• 15 oz canned pumpkin puree
• 1/4 cup maple syrup (adjust to taste; you can use less if you prefer)
• 1/2 cup unsweetened plant milk (such as oat or soy milk)
• 2 tablespoons arrowroot powder (for thickening)
• 2 tsp of pumpkin pie spice
• 1 teaspoon vanilla extract (optional)

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a mixing bowl or blender, combine the pumpkin puree, maple syrup, plant milk, arrowroot powder, and the pumpkin pie spice. If using vanilla extract, add it as well.
3. Blend Until Smooth: Blend until the mixture is smooth and well combined. If you're using arrowroot powder, you can mix it with a small amount of the plant milk first to create a slurry before adding it to the rest of the ingredients to avoid clumps.
4. Pour Filling into Crust: Pour the pumpkin filling into your prepared pie crust.
5. Bake: Bake in the preheated oven for about 45-50 minutes, or until the filling is set and slightly firm to the touch.

Cool and Serve: Allow the pie to cool at room temperature for at least an hour before slicing. For best results, refrigerate for a few hours or overnight to let the flavors meld!