1 1/2 cans of pumpkin or meat from two small pie pumpkins baked
1 tsp each salt, cinnamon, nutmeg, and ginger
4 tbls maple syrup
2 1/2 tbls fine cornstarch
1/4 cup eggless eggnog or vanilla coconut milk
1 tbls each of pumpkin seed oil and olive oil
Pie crust made with Earth Balance
Blend pie filling till silky smooth and spread into crimped crust.
Bake at 380* until the crust is golden brown, about an hour.
Let sit for 15 to 20 minutes before slicing to serve.