Pour the mixture into the pie crust and bake for 1 hour. Remove from oven (the filling will be soft) and let the pie cool completely. Put the pie in a covered container and refrigerate overnight – or at least three hours - before serving.
This is the recipe that Vegan Life Colorado uses for it's yearly Thanksgiving Celebration.
Note from VEW: Substitute 1 can butternut squash for the pumpkin if desired. Top with Nutty Whipped Topping and let the accolades begin!