Vegan Pumpkin Pie

Adapted from Post Punk Kitchen

INGREDIENTS:

• 1 9-inch pie cust
• 4 cups pumpkin puree
• 3/4 cup maple syrup
• 1/2 cup almond milk
• 4 teaspoons oil
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch ground cloves
• 2 tablespoons cornstarch
• 1.5 teaspoons agar powder

METHOD:

• Preheat oven to 350 degrees
• Combine pumpkin, maple syrup, almond milk, oil, spices, cornstarch and agar powder in food processor until very smooth
• Poor into pie shell
• Bake for about 90 minutes or until center looks semi-firm instead of liquidy
• Remove from oven and cool on rack for 30 minutes
• Chill for 4 hours before serving