Frozen Cocowhip or non-dairy whipped toppingthawed
Candy corn pumpkins
Mix pumpkin, spices and salt. Set aside. Dissolve gelatin in water. Stir. Pour pumpkin mixture, gelatin mixture and Tofutti cream cheese into a food processor. Pulse until smooth. Pour into crust. Refrigerate for 4 hours or overnight.
Serve with Cocowhip or Cool Whip. You can use a pastry bag with a 1M tip to pipe whipped topping onto pie. Garnish with candy pumpkins. Store covered in the refrigerator for up to 3 days. Note: don't put pumpkin candies in the refrigerator because they will melt.