neat, i have been looking for a soy free pumpkin pie recipe too:
these are the ones I am going to try soon:
1/2 small pumpkin (1 makes two pies)
1 1/8 cup nut milk (I made a macadamia/ brazil nut blend)
3/4 agave, or more to taste (I didn't have enough, so I had to substitute a bit of honey, you can also substitute sugar)
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp salt
two knobs of fresh ginger, crushed or finely chopped
1/4 tsp allspice or cloves
3 tsp ground flax
I picked out a small organic pumpkin at the farmer's market for this pie. First split it into fourths, seed it (save the seeds - the are an excellent source of iron, zinc and magnesium) and bake the slices on a baking sheet for 45 minutes at 450 degrees. I made the nut milk while the pumpkin was baking (the recipe for which can be found linked above). Reset the temperature of the oven to 350 degrees.
After letting the pumpkin cool, remove the skin and put the pulp in a blender with the chilled nut milk, the spices, salt, vanilla, flax, and agave and give it a quick blend. Taste the concoction to make sure the sweetness is to your liking. Then, pour the blended golden mush into the pie crust, and bake for 1 hour at 350 degrees.
Pumpkin Pie Filling:
One 15oz can pumpkin puree (just get the one that's plain pumpkin, or make your own puree if you are so inclined)
1/2 cup coconut cream (do not shake a can of regular coconut milk...I used the Thai Kitchen brand...and skim the cream off the top of the can)
1/2 cup maple sugar
1/2 t nutmeg
1/2 t ginger
1/2 t cinnamon
4 1/2 t of Ener-G-egg replacer mixed with three T of rice milk or water
Preheat oven to 375 degrees. Mix all ingredients together with an electric mixer and pour into the pie shell. Bake for 50-55 minutes. Cool or refrigerate before serving (I let mine cool overnight in the refrigerator, which I think helps it to slice better). Also, I think that I mixed up the egg replacer with the rice milk too soon. The pie would probably rise higher if I blended the rest of the ingredients first, then mixed up the egg replacer and added that last, transferring to the pie shell and oven quickly to aid in leavening. Makes one 8" pie. (from: http://angkantz.blogspot.com/2007/11...ent-happy.html
Good luck, let me know how they turn out if you try them!
PS i have not found any whipped topping recipes so far, was thinking of making some pumpkin ice cream or vanilla to serve mine with instead.