This is a great vegan pumpkin pie filling. Delicious and very easy. Try doing things a little differently with the spices or top with pecans and enjoy.
1 cup soymilk
¼ cup arrowroot flour
1 can (16 ounces) solid-pack pumpkin
½ cup maple syrup
1 tablespoon grated fresh ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Blend the soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth. Add all of the remaining ingredients. Process until thoroughly blended and smooth.
Pour the mixture into a previously prepared vegan pie crust. Smooth the top with a spatula. Bake until the crust is lightly browned and the outside inch of the filling is set, about 35 minutes. It will firm up as it cools. Cool at room temperature then refrigerate until completely chilled.
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