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vegan pumpkin pie

9 inch vegan pie crust (I used graham cracker)
Mixer and Bowl
1 cup pumpkin canned
8 oz. vegan cream cheese ( I used tofutti non-hydrogenated cream cheese)
1/2 cup sugar ( I used Wholesome Sweeteners organic, fair trade sugar, which has vegan friendly listed on their label, and I buy in bulk to save $$)
3 TBL flour
1 TBL pumpkin pie spice, or a “to taste” variety of cinnamon, nutmeg and ground clove
1/4 cup vegan milk
2 TBL margarine
3 tsp of EnterG egg replacer

Preheat oven to 325 degrees
Beat creamcheese, margarine, sugar, flour, salt, spice and pumpkin, taste to make sure you like the sweetener level and spice
Beat in milk and egg replacer
Pour or spread into crust and bake 30-45 minutes, you will see this becoming somewhat dense in oven.  I turned the oven off and let it sit for around 10 minutes in the warm oven.
Take out of oven and let cool to about room temperature.
Place in the refrigerator and cool and chill completely before serving, as this pie will “set-up” when completely cold.

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