I cheated and bought a vegetarian crust. Next time I might try to make my own. But it was super easy this way.
Preheat to 350F/. Combine 2c/15oz/1 can pureed pumpkin, 1c almond milk, <3/4c sugar, 3T arrowroot powder (or cornstarch), 1/2t salt, 1/4t ground cloves, 1/4t ground nutmeg, 1t cinnamon, 1/2t ground ginger in a large bowl or blender. (I did this in my new blender and it was SO convenient!!!) Pour into unbaked shell and bake for an hour. It will still be jiggly when you take it out but will firm up as it cools. Cool completely on rack, cover and refrigerate for several hours or overnight.
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