Vegan Pumpkin Pie

Based on a recipe from Karina's Kitchen

1 vegan pie crust
1 14 oz can pumpkin
1 1/3 cups coconut milk
2 teaspoons vanilla
2 T Maple Syrup
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic sugar
5 heaping T brown sugar
2 T tapioca starch
1 T corn starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ tsp all spice
½ tsp ground cloves

Mix the ingredients in a food processor. Bake in a shell at 350 for 1 hr.