Paleo Pumpkin Pie

Preheat oven to 425ºF. Your pie crust should already be par-baked in a pie plate. This pie also works great crustless. If you do that, please lightly grease the pie plate first.

Add pumpkin, non-dairy milk, eggs, maple syrup, cinnamon, nutmeg, ginger, cloves, allspice and cardamom to a large mixing bowl, and whisk until well-combined.

Pour into prepared pie plate or crust. Carefully place pie in the oven at 425ºF. Bake for 15 minutes, then without opening the oven, reduce heat to 350ºF. Continue to bake for 55–60 minutes.

Serve room temperature or cold. If using, top with pumpkin seeds after the pie has cooled. Keeps in the refrigerator 5–6 days. This pie can be frozen, but be aware it may separate from the crust a bit.