Cut the pumpkin in half and bake in conventional oven at 375F for 1 hour or until it's knife tender.
Take the pumpkin out, wait for it to cool down. Spoon out all the seeds and hard fiber. Peel the skin off from each half. Slice the baked pumpkin gut into small cubes.
Blend everything else along with the pumpkin into a super smooth puree.
You’ll either want to do it in batches or use a powerful blender like vitamix.
Transfer the filling onto the stove in a pot. Let it simmer for 15-20 minutes on low heat. Stir occasionally to prevent the bottom from burning. Cover with a lid to avoid splashing.
Dissolve 2 tsp of agar agar powder in some warm water. Stir it into the pumpkin filling.
Turn off the heat, transfer the filling into your pie tin, let it refrigerate for 6-8 hours. If you need it faster, freeze it for 3-4 hours.
Remove the pie from the tin.
Spread generous layers of vegan whipped cream on to the pie. I used Cocowhip, I highly recommend it.
