hot and heavy pumpkin pie, chocolate candy, jesus christ... ain't nothin' please me more than you!

:UPDATE:
recipe for some hot'n'heavy vegan pumpkin pie!

topping:

• 1/4 cup sugar


• 1/4 cup flour


• 1/2 tsp cinnamon


• 2 tbsp vegan margarine


• 1/4 cup pecans, finely chopped

filling:

• 1 14-oz can unsweetened pumpkin puree


• 1/2 cup soy milk


• 1/4 cup cornstarch


• 1/2 cup maple syrup


• 1/2 tsp salt


• 1/4 cup sugar


• 1 tsp salt


• 1 tsp cinnamon


• 1 tsp ground ginger


• 1/4 tsp allspice


• 1 tsp vanilla extract



• 1 9-in prepared pie crust

ok...
preheat yer trusty oven to 375. for the topping: in a small bowl, stir together the topping ingredients and set 'em aside. for the filling: in a food processor/blender, blend the filling ingredients until they're smooth. pour the filling into the pie crust and sprinle evelnly with the topping. bake it for 40-45min. remove your little friend from the oven and let him cool for a little while. don't worry that it won;t look ready when you first take it out of the oven-it sets as it cools.