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.

*Recipe courtesy of Jessica, Mick and Spencer. Fresh Whipped Cream
To top the Pumpkin Pie
1 pint Organic heavy whipping cream
3 Tbsp Organic agave or maple syrup
½ tsp Cinnamon

• Beat all ingredients together at high speed until fluffy.

*Recipe courtesy of Jessica, Mick and Spencer

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Republished by EdwardandSons.com