• In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt, and vanilla until smooth. Set aside.
• Pour the water into a saucepan, sprinkle the surface with the agar-agar powder, and whisk. Bring to a boil, then gently simmer for 1-2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2-3 minutes. Pour the hot pie filling into a prebaked pie shell or other dish. Refrigerate until firm and set, 3-5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.

Notes: Agar-agar is a plant-based gelatin derived from seaweed. Agar-agar powder may be found at Asian markets, many natural grocers, and Amazon.com. Be sure to buy agar-agar powder, not bars or flakes. Alternatively, in place of the pumpkin pie spice, you may use 2½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.