2 tablespoons - almond milk (optional, if you find your crust too dry to even stick together)
Instructions
Preheat oven to 350ºF. Lightly grease a 9 inch pie pan and set aside.
In a large bowl, add all of the crust ingredients and mix very well. Use your hands and really work it all together. This is when I had to add almond milk to mine. Add the mixture to the pie plate and work out and up the sides of the pan. Pressly it firmly with your hands.
Bake for 15-20 minutes until golden brown. Set aside to cool.
Recipe by the vegan ginger at https://www.theveganginger.com/gluten-free-vegan-pumpkin-pie/