Ingredients
1 pie crust (homemade or store bought)
2.5 c pumpkin puree (homemade or store bought)
3 tbsp arrowroot powder
1 c plant milk (cashew-hemp is my tried and true favorite)
0.75 c brown sugar (lightly packed)
1 tsp vanilla extract
0.5 tsp salt
1.75 tsp pumpkin pie spice**
OR
—1 tsp cinnamon
—0.25 tsp ground ginger
—0.25 tsp ground cardamom
—1/8 tsp nutmeg
—1/16 tsp cloves/allspice
**I prefer to add the pumpkin pie spice ingredients individually, but pre-mixed pumpkin pie spice
Instructions
- Preheat oven to 400 F.
- Cover the edges of the pie crust in foil. To do this, I tear off thin strips about 2-3″ wide and wrap them around the pie edges. It usually takes 3 strips.
- Bake the crust for 7 minutes.
- While crust is baking, add all the filling ingredients to a high-speed blender.