1 can pumpkin puree
2 tablespoons butter
1 tabelspoon vanilla
1 teaspoon pumpkin pie spice
2 tablespoons arrowroot powder OR cornstarch
1/2 cup milk OR non-dairy milk substitute
1/4 cup maple syrup
pinch of salt
whipped cream (optional)
In a blender, puree everything until smooth.
Pour the mixture into a buttered glass baking dish (around 8X8).
Bake at 350 degrees for 1 hour. (If you're baking in ramekins, decrease the cooking time by 10 minutes.)
OPTION: top with whipped cream and dust with nutmeg.