Vegan Pumpkin Pudding Pie

Pumpkin Pudding:
1 tablespoons cornstarch
3/4 cup of pumpkin puree
1 cup almond milk
pinch salt
1 teaspoon pumpkin pie spice
1 teaspoon chia seeds soaked in apple juice
1/4 cup raisins soaked in warm water with 1/2 teaspoon vanilla extract

Pie shell:
1/3 cup Raw buckwheat granola (Chocolate and Zucchini recipe)
1 teaspoon ground flax seed mixed with 1 1/2 tablespoons warm water

For the Pudding:
Whisk the cornstarch with two tablespoons of the almond milk until dissolved. Heat the remaining almond milk on low in a saucepan. Slowly whisk the cornstarch mixture into the saucepan and stir well. Whisk pumpkin into milk and slowly bring to a boil. Boil for one or two minutes to thicken. Remove from heat and add salt and spice.

Soak raisins overnight and drain liquid. Soak chia seeds overnight. Add both to pumpkin pudding.

For the shell:
Crush about 3/4 of the granola to make a crumbly mixture. Mix flax seed and water and allow to sit until gelatenous. Mix flax with granola and press into the bottom and sides of a ramekin. Wet hands to prevent granola from sticking. Either refrigerate overnight uncovered to dry out or place under the broiler in the oven until crisp and lightly browned.

Spoon pumpkin pudding into shell and serve.