• 1 1/2 cups soymilk
  
• 2 tablespoons Ener-G-Ener-G Egg Replacer
  
• 1 16-oz. can pumpkin w/o vegan sugar
  
• 1/2 cup vegan maple syrup
  
• 1 teaspoon Cinnamon
  
• 1/2 teaspoon ginger
  
• 2 Vegan pie crusts
  

Preheat oven to 425 degrees. Blend the soymilk and Ener-G Ener-G Egg Replacer
together in a bowl using a whisk. Add the remaining ingredients and
mix well. Pour into two pre-made crusts (available at some
natural food stores and supermarkets). Bake 20 minutes at 425
degrees. Remove pies from the oven and allow to cool before slicing
and serving. Makes 2 pies.