Pumpkin Pie

This is always a crowd favorite and no one will ever know that it's dairy free. The addition of dairy free cream cheese gives these pies a velvety texture and if you use actual pumpkin puree verses the canned stuff, it will be lighter and even more spectacular.

Graham Cracker Crust
5 graham crackers
3 tablespoons sugar
2 ounces chopped pecans (1/2 cup or so)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons earth balance butter replacement, melted

Pumpkin Pie:
1 8 ounce package of tofutti cream cheese, softened
2 cups pumpkin puree
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks
1 cup light soy milk
1/4 cup earth balance butter replacement, melted
1/4 teaspoon vanilla extract
1 whole vanilla bean, seeded (or you can just use an additional 3/4 teaspoon of vanilla extract)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Preheat the oven to 325. Place the graham crackers, sugar, chopped pecans, ginger, cinnamon, and nutmeg in a food processor and pulse until completely combined (about 15- 2 second pulses).

Transfer the mixture to a bowl and add the melted butter. Stir with a rubber spatula to combine and then firmly press into a 9" spring form pan or a 9" pie dish. Bake for 15 minutes until the edges are slightly browned and then let cool.

Increase the oven temperature to 350 and then start working on the filling. Beat the cream cheese in a mixer on medium high for a few seconds. Add in the pumpkin puree and beat until combined. Then add the salt and sugar and beat until combined. Beat in the eggs, soy milk and melted butter until combined. Finally, beat in the vanilla, cinnamon, and ginger (yeah you probably guessed it...) until combined.

Pour the mixture into the cooled pie crust and then bake 50 minutes until the filling is set. Remove from the oven and allow to come to room temperature before diving into this heavenly pie.