Classic Vegan Pumpkin Pie Step-by-Step

This pie will beat any Aunt Smith, Grandma Smith, Uncle Smith, General Smith,  or any other Smith Smith pumpkin pie you have ever tasted! One Serious problem I had with other vegan pumpkin pie recipes was firstly taste, and most disappointingly, texture. The could never seem to hold up even when made out of tofu, agar, cornstarch, etc. So I solved the issue. The addition and combination of flour and cornstarch render this pie a slick stiffster. (u get my point? lol )  As you can see below I used an enormous, humongous, Yankee {cause I'm one ;) }doodle pumpkin that my dad brought home from work. you can go through the strenuous process (lifting, washing, bashing, juking, cleaning the insides out, chopping up, baking, cooling, blending)  if you want, or you may buy a can of pumpkin puree from the store. But no canned pumpkie mush can compare to fresh pumpkin flesh. Also the skin of the pumpkin greatly adds to the color and texture of the finished pie. I also used about (actually exactly) 2 Tbsp molasses in the pie and as is quite evident  it was too brown. The next time I omitted completely and it was just a little light hued for pumpkin pie, so in the ingredients I gave you the total option of adding only 1 Tbsp of the molasses. Are you happy? I guess that depends on if you like pumpkie pie or not. ??? 

Ingredients
2 cups Pumpkin puree
2/3 cups Brown sugar
1/4 cup Unbleached flour (King Arthur)
1/4 cup Cornstarch
1/2 tsp Ground Ginger
1 tsp. Ground Cinnamon
1/8 tsp Ground Bay leaf
1 1/2 tsp. Pure Vanilla extract (I use Nielsen Massey)
1 cup Coconut milk (Golden Star is an excellent brand)
1/3 cup Soy Milk (Silk is what I like)
1/2 tsp Black Salt
1/2 tsp Salt
1 Tbsp. Molasses, OPTIONAL

Preparation
1. Combine sugar, spices, flour and cornstarch.
2. Sugar, spices, flour, and cornstarch into the pumpkin until it is well incorporated.
3. Stir in slats, vanilla and molasses.
4. Scald milks and beat into the pumpkin mixture mix.
5. Pour into pre-baked pie  shell.
6. Place pie on 2nd to bottom rack and lay a large sheet of aluminum foil on the top shelf above the pie. This will prevent over browning of the top of the pie. Bake at 375 degrees Fahrenheit for 45 minutes.