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Pumpkin Pie with Crunchy Crust

3 cup organic pumpkin or squash puree (from a 2 1/2-3 lb squash, or canned) -

1 cup SoDelicious Coconut Milk beverage, coconut milk, or other non-dairy milk

4 teaspoons melted coconut oil (or other light oil)

1/2-3/4 teaspoon stevia extract powder or 30-40 drops stevia liquid

2 tablespoons arrowroot starch or arrowroot flour

1 teaspoon agar agar powder

1/2 teaspoon Celtic sea salt

1/4 teaspoon vanilla powder OR 1 teaspoon GF vanilla extract or flavoring

1/2 teaspoon cinnamon, 3/4 teaspoon ginger, 1/4 teaspoon nutmeg

2-3 tablespoons agave nectar, or brown rice syrup

1 recipe for Crunchy Crust (recipe below)

Directions:

Heat oven to 400º F. Prepare Crunchy Crust or another pie crust recipe, and put in prepared 9" pie pan.

Make puree by placing cooked squash/pumpkin in a food processor/blender, and pureeing until totally smooth. Add milk, oil, stevia, arrowroot, agar agar powder, salt, vanilla, liquid sweetener (if using) and spices to blender, and blend again until totally smooth and well incorporated.  Pour pumpkin mixture into prepared crust and bake for 1 hour and 10 minutes.  Remove from oven and let cool completely before serving.