Vegan Pumpkin Pudding Pie


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.