15 oz. can pumpkin
1 tbsp vegan margarine
16 oz vegan cream cheese (I favor Tofutti brand, preferably the unhydrogenated version, they have two different versions, ya know!)
2/3 cups raw sugar
4 tablespoons soy milk
2 tablespoons corn starch
1/2 tsp vanilla
1/2 tsp ginger powder
1/2 tsp cinnamon
1/8 tsp cardamon
1 extra deep store bought pie shell
Mix corn starch and soy milk together until dissolved. Add all ingredients to the blender and blend until smooth and creamy. Use a spatula to get all the good stuff out of the blender and into your pie shell. Bake at 350 degrees for 45 minutes. Chill overnight.
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