1 prepared crumb crust
1 can (15oz) pumpkin (about 2 cups cooked, mashed pumpkin)
1/2 cup brown sugar
1 2/3 cups unsweetened soymilk, or other non-dairy milk
4 Tablespoons cornstarch
1 Tablespoon honey
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg or allspice
1/2 teaspoon salt
Mix the cornstarch with 1/3 cup soymilk until the mixture is smooth (no lumps!) In a large heavy bottom saucepan, combine cornstarch mixture with remaining ingredients (except crust).
Stir until smooth. Bring to a simmer over medium heat, stirring constantly.
Simmer for one minute, then remove from heat. Pour the pudding into the pie crust.
Refrigerate until completely set (at least 4 hours.)
Serve with whipped topping.