There are a gazillion vegan pumpkin pie recipes out there. Some use tofu and some don't and it seemed like the tofu-free ones had a "built in" crust or none at all. I really like a crust with my pie and wasn't even going to try one without a crust. So, there's a crust recipe here, too.
This one tastes/feels exactly like my original pumpkin pie recipe.
Vegan Pumpkin Pie
Pre-heat oven to 425
1 (16-ounce) can pureed pumpkin
3/4 cup brown sugar
10 to 12-ounce package silken soft tofu, drained/pressed (mori-nu brand requires less attention here)
2 to 3 tablespoons cornstarch (to firm up the pie filling)
1/4t each cloves, nutmeg, and ginger
Puree the tofu in the food processor until it is as smooth as it will get and gradually add in the pumpkin. My processor is small, so I didn't add all of the pumpkin. I moved it to a bowl to finish. If your processor is big enough, process the pumpkin and tofu together, then add the cornstarch and remaining ingredients. Pour into a prepared crust. Bake 15 minutes, reduce to 350 bake an additional 60 minutes (or until set). Remove and cool one hour, then refrigerate. Can be served after the 1 hr cooling but it really is better after refrigeration.
Easy vegan pie crust (easy and vegan, but not *healthy*)
1 cup flour
1 stick vegan margarine
up to 1/4c cold water.
using a pastry blender, cut the margarine into the flour thoroughly. Use a fork to stir in the water. You've added enough if crust will form a ball without sticking to your hands (sticking means you have too much water, so go slowly...3 or 4 T at first, then 1T at a time after that). Form a ball, then roll out to fit your pie pan. Fill and bake!