Vegan Pumpkin Pie

Adapted from

Serves: 8

1 single 9-inch pie crust
2 cups canned pumpkin
½ cup pure maple syrup
¼ cup plain non-diary milk
1 teaspoons vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon sea salt
3 tsp Vegg Baking Mix
3 tablespoons cornstarch

1.Preheat oven to 350 F.
2. In a blender, purée together pumpkin, maple syrup, milk,  vanilla extract, cinnamon, ginger, nutmeg, cloves, salt, Vegg Baking Mix and cornstarch until very smooth.
3. Pour into the pie shell and bake for 60 minutes
4. Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.