I have one I posted last year on my recipe blog:http://tofu-n-sproutz.blogspot.com/
Oh, it's way down at the bottom of the page or on the "old posts" page... never mind, here it is:
--One 9" unbaked pastry crust
--2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for several hours through coffee filters or a cheesecloth so it's more solid)
--3/4 cup soy milk (not non-fat)
--1/4 cup coconut milk
--3/4 c. sugar
--1/4 c. cornstarch
--1 T. molasses or maple syrup
--1 tsp. ground cinnamon
--1 tsp. vanilla
--1/2 tsp. EACH ground ginger, nutmeg and salt (I use 1 Tsp. finely grated fresh ginger)
--1/4 tsp. ground allspice or cloves.
Pour the filling into the pastry and bake 60 minutes, (or longer - until it doesn't look "liquidy") covering the edges with foil if they begin to brown too quickly.
Cool on a rack, then refrigerate overnight before serving.
It definitely needs to sit overnight but it will set up firm and the flavors will blend nicely!