Pumpkin Pie, Vegan, Canned and Fresh Baked option

This is my all time favorite recipe for a really good vegan pumpkin pie!  The best flavors come out when you can use a fresh baked 'pie pumpkin'.  It's also fun to cut out leaf shapes from the roll out pie crust and place them in the center for a fun fall look.

The first thing you'll want to do is make your crust.  Use the 'Roll Out Pie Crust' recipe found in the Pie related categories on this blog.  If you are using a fresh baked 'pie pumpkin' be sure to bake it ahead of time, or the day before, so it has time to cool before handling.
Then preheat your oven to 425 while you work on the filling

CANNED PIE FILLING
1. Add the following ingredients to a mixing bowl and stir together.
     1  15oz can of Pumpkin
     1  tsp Cinnamon, ground
     1/2 tsp Nutmeg, ground
     1/2 tsp Ginger, ground
     1/2 tsp Cloves, ground
     1/2 tsp Salt
     1  Tbsp Ground Flax Seed

2. Next, add the following to a blender (I use a Vitatmix or nutribullet) and blend until completely smooth:
     1/2 cup 'Raw' Cashews
      1  cup Pure Maple Syrup

3. Combine the Cashew/Maple syrup blend with the Pumpkin mix and stir well.  If the mix is very thick (depends on canned pumpkin) you can add up to 1/4 cup of a plant based milk, and stir in well.
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4. Add pumpkin filling to your pie crust and bake at 425 for 15 minutes.  Then reduce heat to 350 and bake for 40 to 50 minutes.  Pie should make a small dome towards end of baking, then flatten as it cools.  Let it fully cool before eating.

FRESH BAKED 'PIE PUMPKIN' PIE
1. Add the following ingredients to your blender (I use my Vitamix):
     1/2 cup 'Raw' Cashews
     1  cup Pure Maple Syrup
2. Blend until very smooth.

3.  Add the following ingredients to the blender:
     1   tsp Cinnamon, ground
     1/2  tsp Nutmeg, ground
     1/2  tsp Ginger, ground
     1/2  tsp Clove, ground
     1/2  tsp Salt
     1    Tbsp Ground Flax Seed
     2   cups Fresh Baked Pumpkin Flesh (scraped from the peel)

4. Start blending, and add in 1/4 cup of plant based milk to help the mix to roll properly through the blender.  You may need to turn off the blender and tap it on the counter to get rid of any air bubbles that prevent the mix from rolling properly through the blender.
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5. Add pumpkin filling to your pie crust and bake at 425 for 15 minutes.  Then reduce heat to 350 and bake for 40 to 50 minutes.  Pie should make a small dome towards end of baking, then flatten as it cools.  Let it fully cool before eating.

Printable PDF HERE