This post is not about pumpkin pie.
It is, however, about something else that's quite delicious--pumpkin spice cake, and a rather easy recipe too, so..
This recipe is adapted and veganized from one I found online. Technically, my proficiency lies in throwing things together in combinations of flavours I think will work, so I have no business doing any baking whatsoever, but even I couldn't mess this one up.
+ 1/2C margarine
+ 1C sugar
+ 1 egg equivalent (I used Ener-G)
+ 1 can of pumpkin pie filling* (~16oz)
+ 2 1/4C AP flour
+ 1/2tsp salt
+ 1tsp baking soda
+ 1tsp cinnamon
+ 1/4tsp allspice
+ 1/4tsp nutmeg
+ 1C chopped pecans
Cream the margarine and sugar, then mix in "egg." Mix in pumpkin pie filling and set aside.
In a separate bowl, sift together all of the dry ingredients except for the pecans. Add the pecans, give it a couple stirs and then work the wet mixture into the dry mixture until well blended.
Grease a 9" cake pan (I used a springform pan because they rock) and pour the batter in, spreading it evenly with a spoon because it's fairly thick.
Preheat oven to 350* and bake on center rack for around 50 minutes, toothpicking it to see if it's done. Let cool for at least 10 minutes before turning out or removing from the form, then let it finish cooling. I won't stop you from going nuts with frosting/glazing/dusting the thing at this point. I imagine a "cream cheese" frosting would go a long way here.
* You can find cans of vegan pumpkin pie filling, but I just went ahead and made my own--I used pumpkin puree with some soy milk, cinnamon, nutmeg and brown sugar.
Pictured here are slices from the pumpkin spice cake (right), and on the left from a pumpkin pie I also made following rainn9sirenn9's post, which turned out utterly awesome. Both are topped with storebought whipped soy cream, which I give a fairly resounding "eh".