I came across this great, easy recipe for vegan pumpkin pie on VeganConnection.com. Take a look:

BRYANNA'S VEGAN PUMPKIN PIE

I don't like pumpkin pie made with tofu- no one ever suspects this one doesn't have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It needs a day to set really well, I find. This is a spicy filling.



Preheat oven to 350 degrees F.

Have ready, one 9" unbaked pastry crust

Blend in blender:

2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it's thick like canned pumpkin)


1 c. non-dairy milk (preferably a rich soymilk)

3/4 c. brown sugar or Sucanat

1/4 c. cornstarch

1 T. molasses or black strap molasses


1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. EACH ground ginger, nutmeg and salt


1/4 tsp. ground allspice or cloves



Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

Here are some more vegan pumpkin pie recipes, for your convenience (and culinary delight):

Boutell.com

Bunnyfoot.blogspot.com

InMamasKitchen.com

Well there you have it, folks. Happy eating.