Make or purchase your favorite oil-free plant-based crust. Here is a simple crust I like to make (it can be pressed into a class dish, and does not require any oil or grease prior to baking).
Preheat the oven to 400F while preparing the pumpkin filling.
Add the filling ingredients listed here into a food processor or blender, and mix until smooth and creamy.
Pour over the crust, and pop it in the oven for 10 minutes.
After 10 minutes, reduce heat to 350F and bake for another 20-25 minutes or until the top of the pie is slightly browned.
This recipe is inspired by Dreena Burton's lovely pumpkin pie filling on Plant Powered Kitchen, with a couple adjustments to the flavorings I tend to make, and the process I use to make the pie.