ALL VEGAN AND ALL DELICIOUS, NATURAL, PUMPKIN PIE FILLING...SOY- FREE

This is one of THE best Vegan all natural  pumpkin pie "custard" recipes on the planet.
Easy to make, the secret being that it is made with fresh baked pumpkin, this makes all the difference.
Get a fresh pumpkin, I prefer Fairytale, like the one photographed.
This recipe is also SOY-FREE and as it  may be used as a simple baked "custard", it is also GLUTEN-FREE.
Wash THE WHOLE SQUASH well then cut in half and remove, using a tablespoon, the seeds and pith (the seeds  can be dried overnight in oven and used as snacks).
Place cut side down in a roasting pan with cold water, and bake at 375 for a couple of hours or until the skin is golden and the pumpkin yields to touch.
Remove and cool in pan and when cold enough to handle, remove the flesh using a tablespoon.
Place the flesh in  a colander and allow to drain for 30 mins.
The flesh is ready to use.

For 1 x 9 inch pie you will need:

1 x 9inch unbaked pie shell (I always use whole wheat flour in mine)

3 1/4 cups mashed pumpkin

1 1/2 cups almond or other nut milk

1/4 cup arrowroot powder (or use cornstarch)

1/4 cup agave syrup or light molasses

1 1/2 tbsp dark molasses

1 tbsp vanilla extract

1 tbsp pumpkin spice (a mix of nutmeg, cloves, ginger and cinnamon)

PREHEAT OVEN 350F

Place in batches in a blender  and process, pouring into a large bowl.
Then pour the blended batter into the pie shell.
bake on a lined cookie sheet, middle oven for 30-40 mins or until lightly firmed and brown on top..the middle should still be a bit jiggly,as it will set up as it cools.

Remove from oven and cool on the  cookie sheet on wire rack.
Cut when cold.

Variations:
Use any yellow/orange fleshed squash..but DO bake/roast as in recipe.
You may also use mashed and well drained cooked carrots, for faux pumpkin or when pumpkin is not available.

Use your own combination of  ground spice

In place of squash use cooked mashed yams or sweet potatoes..again bake..bake these in a dry pan, until they are soft to touch, do not puncture before baking as they will secrete their sticky and hot sugar/syrup as they bake.