Vegan Patriot Pumpkin PIe

This thanksgiving I'm thankful for the U.S. Constitution, particularly the 1st amendment and all those wonderful rowdy citizens who risked and still risk their lives in pursuit of a better America. Y'all make me so damn proud.

In honor of these patriots, and in honor of autumn, I finally got brave and decided to whip up a vegan pumpkin pie. We didn't grab vegan whipped cream, so I fashioned some out of combining coconut milk, powdered sugar, veggie shortening and vanilla extract. I also threw in a bunch of spices and made an all-over icing spread, but it came out a little runny, so I'm going to perfect that recipe before I post it on here.

Vegan Patriot Pumpkin Pie 
(musical accompaniment: Graham Parsons, "Wild Horses")
1 9 inch unbaked pie crust (I  bought mine)
1 15 oz can of pumpkin puree
1 cup coconut milk (you want the full fat stuff, preferably from a can)
8 tablespoons wheat flour
3/4 cup sugar
1/3 cup veggie oil
2 tablespoons cinnamon
2 tablespoons ginger
1 tablespoon nutmeg
1/2 tea spoon salt

Preheat oven to 400 F
Combine all ingredients, mixing thoroughly (you can use an electric mixer)

Pour into pie crust
Bake for about 60 minutes
Remove pie from heat, allow to cool for about 1/2 an hour (pie will be slightly jiggly until it cools completely).