I know you can make a million healthy versions of pumpkin pie, but for holidays I feel it has to be Libby's. And it has to contain both fat and sugar. Found these simple substitutions worked a treat, so thought I would share!
2 eggs worth of egg replacer (I'll never understand what vegans have against egg replacer. Sometimes it does the job!)
1 can Libby's
6 oz sugar of choice, I used unrefined caster sugar
1/2 tsp salt
Tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves + a shave or two nutmeg if you're that way inclined
1/4 pint firm silken tofu
1/4 pint vegan single cream, I used Oatly
Blend the hell out of the tofu, bake at 350 for 40-50 minutes. Perfect.