Vegan Pumpkin Pie

Adapted from "Vegan World Fusion Cuisine"
makes 1 nine inch pie
baking time: one hour

1 recipe My Mother's Vegan Pie Crust
1 can of pumpkin (15 ounces)
3/4 cup almond milk
1/4 cup almond milk
1/4 cup maple syrup
1/4 cup sucanat
3 tablespoons molasses
2 tablespoons arrowroot powder
1/2 teaspoon vanilla extract
1/4 teaspoon cardamom powder
1/4 teaspoon allspice powder
1/4 teaspoon nutmeg, ground
1/8 teaspoon clove powder

Preheat oven to 350 degrees.

Prepare crust and press into the bottom and sides of a 9 inch pie pan. Bake for 10 minutes. Remove from oven and set aside.

Meanwhile, place the pumpkin in food processor or blender with remaining ingredients and process or blend until smooth.

Pour mixture into pie crust and bake until top is firm to touch, approximately one hour. Filling may puff up and rise above crust line as it bakes. It will fall back down as it cools.

Optional serving suggestions
Serve with Maple Tofu Vegan Whip Topping.