Here's a great Classic Pumpkin Pie With Cinnamon and Spice Whipped Cream Recipe courtesy of Spice Islands®. I've modified it slightly for vegan folks.
Prep time: 20 minutes
Total Time: 3 hours, 25 minutes
1 teaspoon Spice Islands® Pumpkin Pie Spice
1/4 cup honey
½ teaspoon salt
1 teaspoon Spice Islands® Ground Saigon Cinnamon
½ teaspoon Spice Islands® Ground Ginger
1/8 teaspoon Spice Islands® Ground Cloves
2 eggs/egg substitute or flaxseed/water
1 15 oz. can of Pumpkin
1 9 inch unbaked deep-dish pie crust
Cinnamon & Spice Whipped Cream
1 cup non dairy whipping cream
1 tablespoon honey
½ teaspoon Spice Islands® Pure Vanilla Extract
¼ teaspoon Spice Islands® Ground Saigon Cinnamon
A dash of Spice Islands® Ground Nutmeg
Preheat oven to 425°F.
For Pie: Mix honey, salt, cinnamon, ginger and cloves together in a large bowl. Add eggs/flaxseed and beat slightly. Add pumpkin and evaporated milk; blend well.
Pour filling carefully into pie crust. PLEASE NOTE: Do not overfill crust. The amount of filling prepared may exceed the capacity of a 9-inch pie crust. Pour any excess filling into custard cups or a small casserole dish to bake.
Bake for 15 minutes; reduce oven temperature to 350°F and continue baking for 40 to 50 minutes, or until knife inserted in center of pie comes out clean. Cool on wire rack for 2 hours before serving.
For Whipped Cream: Pour cream into medium-sized bowl. Beat cream 3 to 4 minutes until soft peaks begin to form. Gradually add honey, being careful not to over beat. Fold in vanilla, cinnamon and nutmeg.
Recipe Tip: For best results use chilled bowl and beaters to prepare whipped cream.