Preheat oven to 425 degrees F.

Prepare the egg replacer: Into a small bowl, add water and VeganEgg powder. Whisk to blend well. Set aside.

Into a large mixing bowl, add sugar, cinnamon, salt, ginger and cloves. Stir to combine.

Add pumpkin and egg replacer. Stir, or use a hand mixer set on Low speed, just until combined.

Continue mixing and slowly add in evaporated milk. Stir or mix until fully incorporated.

Pour into pie shell. Bake for 15 minutes.

Reduce oven temperature to 350 degrees F. Continue baking 50 minutes, until toothpick inserted in center comes out clean. Place on a wire rack to cool completely.

Garnish with dairy-free whipped cream and a sprinkling of nutmeg, if desired, and serve at room temperature.