Pumpkin Pie (Vegan)

Ingredients

• 1 Can (398 mL) pureed pumpkin (pure)
• 3/4 (180 mL) Cup coconut cream (or coconut milk)
• 3/4 Cup brown sugar
• 1/4 Cup arrowroot flour (or cornstarch)
• 1/4 Cup maple syrup
• 1 Tsp vanilla
• 1 1/2 Tsp cinnamon
• 1/2 Tsp nutmeg
• 1/2 Tsp ginger
• 1/2 Tsp allspice
• 1/2 Tsp ground clove
• 1/2 Tsp salt
• 2 Vegetarian pie crusts (or vegan frozen)

Preparation

1. Preheat oven to 350° F.
2. Beat all of the ingredients (except the crust) until smooth and fluffy.
3. Pour equal parts into the 2 uncooked pie crusts.
4. Bake for 60 minutes (may still be wobbly when removed - this is normal).
5. Cool on counter, then in fridge overnight.