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Pumpkin Pie

1/2 Pastry recipe to make the pie shell

- 1 2/3 cup (400 ml) pumpkin, look for 100% pumpkin - a can usually has enough for 2 pies
- 1 cup (240 ml) brown sugar
- 1 tsp (5 ml) cinnamon
- 1/2 tsp (3 ml) salt
- 1/2 tsp (3 ml) ground ginger
- 1/4 tsp (2 ml) nutmeg
- 2 eggs or egg replacers
- 1 cup (240 ml) soy beverage
- 1/4 tsp (2 ml) vanilla

Prepare the pastry and let it stand in the refrigerator while making the filling. Preheat the oven to 450F(235C.)
Combine the other ingredients, mixing the eggs or egg replacers well before adding. Roll out the pastry in a 9 inch (23 cm) pie plate and add the filling. Bake at 450F (235C) for 10 minutes, then reduce to 325F (165C) for an additional 40 minutes. Let the pie cool and then warm again for serving (should not be hot.)
Serves 6.