I don't keep a vegan kitchen but a few years ago a customer ordered a vegan pumpkin pie. Without even thinking, I said "yes!"
Then I turned to the web to learn about vegan food.
Learning that vegans don't consume anything produced by animals produced a challenge: how do I make a custard without eggs or milk? After all, a pumpkin pie filled with nothing but pumpkin with a few spices is pretty lame and looks disgusting. The custard gives it that smooth texture people remember.
It took a bit of experimenting but I adapted my friend Miriam's pumpkin pie recipe to satisfy a vegan lifestyle. A combination of vanilla-flavored soy milk (which I now drink regularly) and corn starch thickened the pie to provide a texture very similar to a standard custard.
Follow the link to my Recipe for Vegan Pumpkin Pie!