Ingredients:

1 3/4 cups baked-soft pumpkin pulp (14 oz pulp) (see NOTE 1)
1 cup unsweetened cashew milk
1/3 cup granulated turbinado sugar
3 Tablespons agar-agar flakes (2.5 oz)
3 Tablespoons coconut cream from a can
2 Tablespoons tapioca flour
1.5 teaspoons pumpkin spice (see NOTE 3)
1/4 teaspoon cream of tartar


Instructions:

Put the pumpkin pulp, agar-agar, sugar, and cashew milk into a large pot and bring to a boil. 
Boil and stir for 5 minutes to 15 minutes or how ever long it takes for it all to be mush.
Allow to cool just enough to put into food processor (best) or blender.
Add all the rest of the ingredients and blend till smooth.
Pour into 1 small pie crust.
Bake at 350 degrees Fahrenheit for half an hour.
Remove from oven, allow to cool 15 minutes.
Put into refrigerator for at least 15 minutes.


Serving Information:

Yeilds 2.25 cups, sufficient to fill one small (9-10 inch) pie crust. (see NOTE 2)


Notes:

NOTE 1:  Use small pumpkins for pie as they are less stringy than large ones.  If starting with a pumpkin from scratch, cut off the top, scoop out the seeds and stringy innards leaving the hard flesh and skin.  Slice into large chucks, and microwave covered with pastic wrap, or bake in a covered baking dish until soft.  Allow to cool, then peel off the skin.  The softened flesh is the pumpkin pulp.

NOTE 2:  This recipe is for one small pie filling.  For a large pie, multiply each measurement by 1.5.  For two pies, double the recipe.

NOTE 3:  Pumpkin spice is a blend of cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom.