Who says pumpkin pie can only be enjoyed for Thanksgiving dessert? Pumpkin is loaded with fiber, vitamins and anti-oxidants and is worthy of making a more regular appearance at your table. Pumpkin pie for breakfast anyone? Serve with a dollop of cashew cream, coconut yogurt or plant-based ice cream.

Ingredients

3 cups cooked pumpkin (homemade or canned)

½ cup pure maple syrup

2 teaspoons vanilla extract

½ cup non-dairy milk (I used plain, unsweetened soymilk)

1 tablespoon coconut butter

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

¼ teaspoon freshly ground cloves

½ teaspoon salt

3 tablespoons arrowroot powder

1 single-crust piecrust

Instructions

Preheat oven to 350°.
In a large mixing bowl or blender, combine pumpkin puree, maple syrup, vanilla, soymilk, coconut butter, cinnamon, ginger, nutmeg, cloves and salt.
Beat or blend until smooth and well combined.
Add arrowroot powder. Mix well.
Pour pie filling into pie shell. Bake in preheated oven for 45 minutes. Check the edges of the crust; if it’s getting too brown, you may want to cover them with strips of foil.
Bake another 20-30 minutes.
Remove pie from oven and cool before serving.