Vegan pumpkin pie with pecans

This pumpkin pie will be a good distraction this Friendsgiving when my seitan turkey and tofu ham turn out rubbery, burnt on the outside, raw inside, or they explode in the oven 😬💥👩🏻‍🍳

The whipped topping is plant-based Reddi Wip

1 round of vegan Pâte Brisée

The goo:

1 can of pumpkin

1/2 cup of silken tofu

3/4 cup of soy milk

3 T corn starch

1/2 cup brown sugar

1 tablespoon vanilla

1 cup of chopped pecans

1/4 cup of vegan Cognac -I use Hennessy

cinnamon, nutmeg, ground cloves, allspice, mace, and cardamom.

Gently mix all ingredients. Lay the crust over a 9" pie dish, pour the goo, decorate with pecan halves, and bake at 350°F for one hour. Let cool, and refrigerate overnight.