The holidays are fast approaching! Time to start thinking PIE!
2 1/4 cups pumpkin puree (fresh is best but canned is just fine)
1/2 cup pure maple syrup
1/4 cup almond or cashew milk
1 tsp vanilla extract
3 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground nutmeg
A pinch of ground cloves
1/2 tsp Himalayan sea salt
3 tbsp arrowroot power (or tapioca starch, or potato starch)
- Preheat oven to 350.
- In a large bowl whisk everything (except the pie crust, of course).
- Pour into uncooked pie crust and bake for 1 hour.
- Remove from oven and let cool for 30 minutes then chill in refrigerator for at least 4 hours before attempting to slice it. It will get more “firm” as it cools making it easier to slice.