Pumpkin Pie with Salted Caramel Bliss

Step 1: Make the Crust

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine almond flour, oat flour, coconut sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Add the egg and mix until the dough holds together. If it’s too crumbly, add cold water, one tablespoon at a time.
4. Press the dough evenly into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling.
5. Bake for 10 minutes, then let it cool.

Step 2: Prepare the Filling

1. In a large mixing bowl, whisk together the pumpkin purée, eggs, coconut cream, maple syrup, coconut sugar, vanilla, spices, and salt until smooth.
2. Pour the filling into the pre-baked crust and smooth out the top.

Step 3: Bake the Pie

1. Bake the pie for 50–55 minutes or until the center is set and no longer jiggles.
2. Remove from the oven and let it cool completely.

Step 4: Make the Salted Caramel

1. In a small saucepan, melt the coconut sugar and butter over medium heat, stirring constantly.
2. Add the cream and let it simmer for 2–3 minutes until thickened.
3. Stir in sea salt flakes and set aside to cool slightly.

Step 5: Assemble

1. Drizzle the salted caramel over the cooled pie.
2. Garnish with extra sea salt flakes or whipped cream (optional).