1 cup raw soaked almonds
1 cup pure maple syrup
1 16 oz. can organic pumpkin puree (or use fresh puree)
2 tsp pumpkin pie spice (or use 2 tsp of homemade pumpkin pie spice from: 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/8 tsp cloves).
Simply throw all of the ingredients into a high-powered blender and blend until completely smooth and creamy.
Pour the filling directly into a greased pie pan, for a crustless pumpkin pie, or into a pre-made crust, if you prefer the traditional version.
Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. The pie will be significantly darker when it is ready, thanks to the caramelized maple syrup.
Allow to cool, then chill in the fridge for at least 2 hours before serving.