So, substituting coconut milk for the cream & milk in my recipe and the egg substitute for eggs didn't work. The pie never cooked all the way through (still very loose) after 1 hour and 20 minutes and then the top was done and getting overcooked. I'll try the silken recipe next.
This may not be exactly what you're looking for but I just saw this recipe and am hoping to make it some time this holiday season: http://www.nourishingmeals.com/2009/1...
I've had very good luck with the recipes from their site - very reliable and well-written. If you make it let me know how it is.
I'm vegan and use the pumpkin pie recipe from Tofu 1-2-3, with a few modifications. Here's my version.
1 (12 ounce) Package of extra-firm silken tofu
1 (15 ounce) Can pumpkin puree
3/4 cups sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground nutmeg.
Just combine all the ingredients in the food processor till completely smooth, then pour into a prepared pie crust. I cook it in a 350 degree oven for about an hour or so. I served it a work function, and no one knew it was made with tofu.