1 ½ cups Soy Milk

2 tbsp. Egg Replacer

1 16 oz. can pumpkin without sucanat

½ cup Maple Syrup

1 tsp. Cinnamon

½ tsp. ginger

Vegan pie crust

Preheat oven to 425 degrees. Blend the soy milk and Egg Replacer together in a bowl using a whisk. Add the remaining ingredients and mix well. Pour into a pre-made crust (available at some natural food stores and supermarkets). Bake at 425 for the first 10 or 15 minutes, and then turn the oven down to 350 and bake 5-10 additional minutes; bake until you can stick a knife or toothpick in the center and it comes out clean. Remove pie from the oven and allow to cool before slicing and serving. Refrigerating it overnight helps to set the filling.

For a vegan topping, this this:1 package firm silken tofu ½ cup sucanat, 1 tsp. rice or soy milk, and 2 tbsp. vanilla. Blend all the above together, and chill for at least one hour. This goes well as a garnish for pies, fruit, whatever. You can also freeze it to make vanilla ice cream.