3 cups organic pumpkin puree
½ cup coconut sugar
⅓ cup almond milk
1 Tbsp. coconut oil
3 Tbsp. arrowroot powder or organic cornstarch
1 tsp. cinnamon
¼ tsp. ginger
½ tsp. nutmeg
¼ tsp. salt
With a mixer or a blender, combine all ingredients and blend until well combined. Pour into a pre-made, organic whole wheat or gluten free pie filling.
Bake for 1-hour at 350 degrees. Cool for an hour, then place in the refrigerator for 2 – 4 hours to chill and set.
Top with vegan whipped cream and enjoy.