Pumpkin Pie Filling (Vegan, Egg-Free, Milk-Free)

From Alice Enevoldsen

• 2 cups pureed pumpkin (you can use canned)
• 1 cup oat milk ^[1]
• ½+ cup honey
• ¼ cup cornstarch
• ½ Tablespoon molasses (to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger (I never actually measure spices other than ginger, clove, and cardamom)

Directions:

Mix all ingredients until smooth. Pour into crust ^[2].

Bake 10 minutes at 425F, 50 minutes at 350F (until filling is set). Cool.

IMPORTANT: Refrigerate overnight before serving. This is how you get that firm pumpkin pie without egg or milk.