I found a great recipe that I just tried out, it is a winner! Soy-free vegan Pumpkin Pie:
2 cups pumpkin puree
3/4 cup almond butter
1/4 cup plant milk (rice is great)
1/4 cup maple syrup
1/2 cup sugar
3 tbsp mild flavor molasses
2 tbsp arrowroot or tapioca flour
1/2 tsp vanilla x
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
combine all ingredients till mixed smooth. bake at 350 for 60 min.
the pie will puff up in the oven, but it will flatten out when cooled.
This is the most like pumpkin pie with eggs that I have tried so far, the other ones that use cornstarch and no binding agent are too soft and mushy, I like a pumpkin pie to be like a custard almost, thick and can stand up on its own. the almond butter and molasses help to bind everything together and give this pie body, also adds a richness to the pumpkin.
The only thing I noticed about this pie is that it is darker brown and not dark orange like most pumpkin pies, next time Im going to try to add half yams and half pumpkin to see if that helps at all.