The highlight of Thanksgiving dinner in my family was always my mom's pumpkin chiffon pie. It was actually light and fluffy, and even pumpkin pie haters loved it. Even before I quit eating eggs I felt kind of iffy about the raw egg whites in her recipe. I was afraid I'd never be able to match it with vegan ingredients, but I think this comes pretty close.
Blend in blender until very creamy:
In a small saucepan bring to a boil:
When thoroughly dissolved, remove from heat and add
Combine mixtures in a bowl and whip with an electric mixer until very creamy, about 3 minutes. Pour into a prebaked 9" pie shell. Chill several hours before serving. Serve with whipped Soyatoo topping.