Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely.
To serve, cut the pie into 8 wedges; if you'd like, top each with a swirl of Vegan Whipped Cream.
Notes
To make the mashed butternut squash at home: Preheat oven to 375 degrees Fahrenheit. Cut squash in half lengthwise and removed seeds. Place cut side up on a baking sheet. Bake for 45-60 minutes, until fork tender. Scrape out squash flesh and mash with a fork. Alternatively, you can buy the pre-mashed refrigerated or canned butternut squash.