Vegan Pumpkin Pie

I love pumpkin, pumpkin EVERYTHING. As for pumpkin pie, I have been known to eat way to many throughout the holiday season. This one is pretty delicious not to mention easy as uhh...PIE and no super strange, intimidating ingredients, the only problem being it does need to set over night. I am keeping an eye out, though, so as soon as I find a better one I will be sure to post it.
Enjoy!

Ingredients
2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
1 cup low-fat soymilk or rice milk
3/4 cup granulated sugar cane syrup
1/4 cup cornstarch
1/2 Tbs. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice
1 premade crust, or use your favorite recipe


Preheat oven to 425F. In large bowl, mix all ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes. 
Reduce oven temperature to 350F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.

Well that was easy!

Original recipe: http://www.vegetariantimes.com/recipes/9598