Vegan Pumpkin Cream Pie | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 1 tablespoon Ener-G Egg Replacer
• 1/4 cup water
• 1/2 cup turbinado sugar or brown sugar
• 2 tablespoons yacon syrup (may substitute with molasses)
• 1/4 cup crystalized ginger, finely chopped
• 1 tablespoon agave syrup
• 1 tablespoon lucuma powder (make without if you don't have it, but it imparts a caramel-y flavor)
• 1 tablespoon maca powder
• 1 tablespoon cinnamon
• 1 teaspoon garam marsala
• 1 teaspoon vanilla powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 2 cups mashed cooked pumpkin
• 1 cup nondairy milk (I use almond milk)
• 1 (8-ounce) container vegan cream cheese, softened (I use Tofutti)
• 2 tablespoons coconut butter
• 2 tablespoons coconut cream
• 1 unbaked 9-inch pie shell (I use spelt)