1 pie crust (not cooked.) See Here for buckwheat crust recipe
Filling:
1. 3/4 cup sugar
2. 1/2 tsp. salt
3. 1 tsp. ground cinnamon
4. 1/2 tsp. ground ginger
5. 1/4 tsp. ground cloves
6. 2 eggs (Ener-G Egg Replacer)
7. 1 15 ounce can of pumpkin puree
8. 1 1/4 cup of vanilla flavored soy or rice milk
Directions:
1. Prepare pie crust and set aside.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. In a large bowl, add egg replacer. Stir in pumpkin and sugar-spice mixture. Gradually stir in dairy free milk.
4. Pour into pie shell.
5. Bake in preheated 425 F oven for 15 minutes. Reduce temp to 350 F. Bake 50-60 minutes more or until pie is set.
Serve with Soy spray cream
