Vegan Pumpkin Pie (coconut milk)
Colin prefers this to the tofu version
makes 1 pie

Filling:
1 (15 ounce) can pumpkin puree
1 cup full fat coconut milk
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 tablespoons cornstarch

Puree filling ingredients until very smooth. 

Vegan Pie Crust option 1
8 oz vegan margarine or solid coconut oil by weight (no need to freeze either)
1 1/3 cups flour
1/4 cup ice cold water or less

1. Put flour in cuisinart (brush off top of blade)
2. Put coconut oil on top of flour
3. Turn on Cuisinart and mix briefly
4. Pour about a tablespoon of ice water at a time into the white feed tube of the Cuisinart; wait until mixed, and only add more if needed
5. When the dough has formed a single solid ball, turn off Cuisinart
6. Roll out or press into 9" pie pan

Vegan Pie Crust option 2
2 cups whole wheat flour
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
1 cup vegan margarine cut in small chunks (no need to freeze)
1-2 Tbsp water

Mix everything except water in Cuisinart (or by hand) until crumbly
Drizzle in 1 Tbsp water and lightly mix
Add more water if needed, until dough forms ball
Press into two oiled pie pans, halfway up sides

Preheat the oven to 350 

Pour the filling mixture into crust. 
Bake for 1 hour. 
If the crust starts to burn, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. 
The middle will still look jiggly; that's normal. 
Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.