Amazing Vegan Pumpkin Pie
This is a modification of my mother's from-scratch pumpkin pie recipe. I'm not vegan myself, but I made this variant for some vegan friends and loved it so much that I don't make the original recipe any more.
Sometimes the cooked pumpkin is stringy; running it through a food processor or a blender will fix that.
Substituting Splenda(R) for sugar gives the filling a slightly lighter, fluffier texture, unlike the brick of pumpkin that a lot of pumpkin pies end up being.
For a non-vegan version, or if you don't have coconut milk or applesauce, you can substitute 1 can of evaporated milk and 3 eggs respectively.