Vegan Pumpkin Pie

2 & 1/4 cup canned pumpkin (not pumpkin pie filling) 1/2 cup natural cane sugar or brown sugar 1/4 cup full-fat coconut cream (or almond milk), softened 1 tbsp Earth Balance, softened 1/4 cup pure maple syrup 3 tbsp arrowroot powder (or cornstarch) 2 tsp vanilla extract 2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg pinch of ground cloves Instructions for filling In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired. To bake Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum. Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!