I searched the web and reviewed lots of pumpkin pie recipes and below is what I finally settled on. And, the votes are in... success! My husband and kids each had a piece tonight and all said it was very good. I had a tiny bit of the filling and I agree it was good. Really good. It tastes like the classic version I remember from Thanksgivings past. This vegan version of the fall classic will be a crowd pleaser or a terrific end to a cozy family dinner.
Unbaked pie crust (I used the same one I did for my Righteous Tomato Pie)
1 can pureed pumpkin
1 cup unsweetened non dairy milk (I used So Delicious Unsweetened Coconut)
3/4 cup raw turbinado sugar
3 tbsp cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
Vegan whipped topping and powdered sugar
Preheat the oven to 350 degrees. Place pie crust in an 8 inch pie pan. Combine pumpkin, non dairy milk, sugar, cornstarch, cinnamon, ginger, salt and allspice in a powerful blender or food processor until smooth. Pour mixture into pie shell and bake for 60- 70 minutes. Remove from the oven and place on a cooling rack until completely cooled. Cover in plastic wrap and refrigerate for at least four hours (overnight is better) before serving.. Garnish with vegan whipped topping and powdered sugar.