When I learned that my son was allergic to milk and egg, I wanted to find a way to share with him the decadent tradition of eating pumpkin pie on Thanksgiving.  I found this amazingly simple vegan pumpkin pie recipe, that mimics the real thing extraordinarily well, and adds a protein kick (silken tofu) to boot.  I recently made this with only about 1/2 a cup of brown sugar, given the amount of natural sugar that there is in pumpkin and the amount of molasses in the recipe, and it was just as delicious.  I prefer, as well, to use just a dash of nutmeg so that the cinnamon and ginger take more prominent seats in the flavor profile.  Finally, I often make this pie recipe without a pie crust — I just pour the filling into my pie plate, bake it, and serve it as a pumpkin custard.  Who needs those extra carbs? The possibilities are endless!