Vegan Pumpkin Pie
1 can Native Forest® Organic Light Coconut Milk
3 Tbsp Agar-agar
1 can Organic cooked pumpkin (about 1½ cups)
½ cup Organic agave nectar or maple syrup
½ tsp Sea salt
1½ tsp Organic cinnamon
¼ tsp Organic ginger
¼ tsp Organic cloves (ground)
1 pkg. Organic filo dough
- Preheat oven to 375ºF.
- Prepare filo dough* as directed for crust (usually separating approximately 10 sheets of filo dough and spreading organic coconut oil on each layer with a pastry brush).
- When you have a large square “crust”, gently push into a pie tin and set aside.
- Trim or fold over edges as desired.
- Stir coconut milk and agar-agar in a saucepan.
- Let sit for 5 minutes on counter (not over heat).
- Bring them to a low boil over medium heat and simmer for 2 minutes stirring constantly.
- Stir in all remaining ingredients except filo dough and mix well.
- Pour into filo dough piecrust and bake at 375º for approximately 45 minutes.
- Cool completely at room temperature, then refrigerate for at least 1 hour.
- Serve chilled with fresh whipped cared.
- Note: you have to work really fast with filo as it dries out quickly and will flake and tear.
- Beat all ingredients together at high speed until fluffy.
