Pumpkin Pie (GF, soy free)

Adapted from ppk.com

3 c canned pumpkin

1/2 c maple syrup

1/2 c unsweetened non-dairy milk

1/2 t cinnamon

1/2 t ground ginger

1/8 t ground nutmeg

1/2 t salt

2 T potato starch

1 t agar powder

Blend all ingredients until smooth and pour in crust.  Bake at 350′ for 60 to 70 minutes.  Cool for at least 30 minutes before refrigerating for at least 4 hours.  Sprinkle coarsely ground salt over pie just before serving.

Walnut Crust

1 1/2 c raw or dry roasted walnuts (pecans or almonds work great too)

2 T unrefined coconut oil

Chop the nuts finely in a food processor or blender.  Mix in the coconut oil and press into a pie plate.  Very lightly sprinkle with salt (unless the nuts are already salted).  Bake at 350′ for about 10 minutes or until lightly browned.  Cool for at least 10 minutes before filling crust.