pumpkin pie

[amazing_angela]

I have a leftover can of pumpkin pie mix from Thanksgiving and now I want to make pumpkin pie for Christmas (I had used the other one to make cranberry-pumpkin bread). The recipe on the can calls for evaporated milk. I saw some things in the vegancooking community about how to reduce soymilk, use soy creamer, or use tofu as a substitute, but I don't know what will be best.

Can anyone tell me what will be best? I have firm tofu, soft tofu, and soymilk. But I can always get something else if someone knows of a surefire way to make my pie turn out wonderful!

Thanks.