So, here is something I threw together today for tomorrow’s holiday!  Delicious, vegan, pumpkin pie!

I hope you like it!

Filling Ingredients:

• 1 pie pumpkin (cooked, click here for cooking directions)
• 1 small can of coconut cream (8.75 oz)
• 2 ENER-G egg replacers
• 2 tablespoons of organic sucanat sugar
• 2 tablespoons of corn starch
• 1 tablespoon of molasses
• 1 tablespoon of vanilla
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of ginger
• 1/8 teaspoon of all spice
• 1/8 teaspoon of sea salt

Crust:

I used “Organic Wholly Wholesome Spelt 9″ Pie Shells”.

Directions:

1. Cook the pumpkin (click here for directions).
2. After the pumpkin is cooked, remove the skin and place the rest in your Vitamix, blender, or food processor with all of the other “filling” ingredients.
3. Preheat oven to 425 degrees.
4. Pour the “filling” into the pie crust.
5. Bake for 15 minutes, then reduce heat to 375 degrees and bake for another 55 minutes.
6. Let cool for a couple of hours before serving.
7. Enjoy!