Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs.**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.***I have made this pie with white and brown rice flours and with whole wheat, and the rice flour pies were infinitely better than the wheat, which was gluey. If you use another type of flour, do so at your own risk. Check the comments to see what has worked for other people.Each slice of pie is 6 points on Weight Watchers Freestyle program (using unsweetened soy milk.)