Omni - Vegan, Gluten-free Pumpkin Pie

INSTRUCTIONS

1. Line the bottom of a 9-inch (23 cm) round pie pan with parchment paper or grease well.
2. In a large bowl, thoroughly mix the almond flour, ground flax seeds, salt, vegan butter, water, and apple cider vinegar.
3. Just keep mixing, pressing, and stirring until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all.)
4. Press the dough into the bottom of the prepared pie pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
5. Place the pie pan on the baking tray.
6. Press Select Bake on the Omni then set the temperature to 350°F and set time to 10 minutes. Press START.
7. Once the Omni is preheated, insert the cooking pan on the Roast/Bake Level into the Omni.
8. Meanwhile, in a medium bowl, combine the pumpkin puree, cane sugar, maple syrup, coconut milk, cornstarch, almond milk, vanilla extract, ground cinnamon, ground ginger, nutmeg, ground cloves and salt and mix. Put it aside.
9. After the cooking cycle is finished, remove the baking tray on the rack, immediately pour the pumpkin pie filling on top of the baked pie shell and smooth out as evenly as possible with a spatula.
10. Press Select Bake on the Omni, then set the temperature to 350°F and set time to 35 minutes. Press START.
11. Once the Omni is preheated, insert the cooking pan on the Roast/Bake Level into the Omni.
12. After the cooking cycle is finished, remove the baking tray. Remove the pie pan, place it on the rack, and cool it off for an hour to room temperature.
13. Serve a piece of pie with a dollop of coconut whipped cream on top if desired.