1 1/2 cups nondairy milk (I use soy)
2 tablespoons Ener-G egg replacer
1 (16 ounce) can pumpkin
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
2 pie crusts
1. Preheat oven to 425 degrees F. Blend the milk and egg replacer together in a bowl using a whisk.
2. Add the remaining ingredients and mix well. Pour into crusts, and bake 20 minutes.
3. Remove pies from the oven and allow to cool before slicing and serving.