Pumpkin Pies

Ingredients

2 recipe pie crust
2 cups canned pumpkin
½ cup pure maple syrup
¼ cup plain non-diary milk (or canned coconut milk)
1 tablespoon coconut oil
1 teaspoons vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon sea salt
3 tablespoons cornstarch

Instructions
Preheat oven to 350 F. In a blender, pure together pumpkin, maple syrup, milk, coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.

Notes
You will need two (15-ounce) cans pumpkin puree for this (one can has about 1 cups)