1 1/2 cups soymilk
1 tablespoon egg replacer (or other egg replacement)
1/4 cup water
1 tablespoon cornstarch
1 teaspoon vanilla
1 cup pumpkin puree
1 cup firm silken tofu
1/2 cup white flour
2 teaspoons baking powder
3/4 cup sugar
1/4 teaspoon ground ginger and cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
This is so wonderful and so delicious, and the best part is it's practically non-fat!
It's more like a custard than what you typically think of as pumpkin pie, but it's very silky and great with vegan whipped cream (I use Soyatoo Soy Whip). It puffs up a lot while it bakes, but falls back down as it cools, creating a beautiful pattern on the top. You will be amazed at how it lifts right out of the dish, no crust needed!
Preheat oven to 350 F.
Oil a 9 inch pie pan.
Add soymilk, egg replacer, water, cornstarch, and vanilla to a blender and blend to mix. Add pumpkin and tofu, and blend well. Add flour, baking powder, sugar, and spices, blend until smooth and creamy, scraping the sides as needed to get everything nice and incorporated.
Add mixture to pie pan and bake for 50-60 minutes until top is golden brown. This will puff up a lot, but don't worry, it'll settle as it cools.
When it is done, remove pie from oven and cool on the counter. Refrigerate for about an hour for the best results.