Ingredients

• 1 Pie Crust
• 1 15 oz Can of Pumpkin
• 3/4 Cup Packed Brown Sugar
• 1 1/4 Teaspoon Ground Cinnamon
• 1 Teaspoon Ginger
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Cloves
• 4 Tablespoons Egg Replacer
• 6 Tablespoons Water
• 1 1/2 Cups Light Cream or Half and Half

Instructions

1. Preheat oven to 400?F.
2. Press a pie crust into a pie tin and set aside.
3. In a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt and cloves.
4. In a blender, combine egg replacer and water, blending until frothy.
5. Add eggs to pumpkin mixture and beat lightly with a fork until combined.
6. Add half and half gradually, stirring until just combined.
7. Carefully pour filling into the pie crust. Cover pie edges with foil, and bake for 20 minutes. Remove foil from edges and bake 25 minutes more or until a knife inserted into the center comes out clean.
8. Cover and chill for two hours before serving.

http://vegonline.org/vegetarian-recipes/pumpkin-pie-recipe/