Vegan Pumpkin Pie!
3 cups puréed pumpkin
1/2 cup coconut cream (thick part of a can of coconut milk)
1/3 cup maple crystals
1 TBSP cinnamon
1/4 tsp salt
1 TBSP arrowroot powder
Blend filling and pour into pie crust.
Bake at 350 degrees for 45 minutes
Let cool and set
Store in the fridge (if it lasts that long)