Mix sugar, pie spice, salt, egg substitute and pumpkin puree in a large mixing bowl. Slowly add almond milk. Press pie crust into a 9-inch baking pie dish. Pour the pumpkin mix into the pie crust. Bake 450-degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 40 minutes. Cool on wire rack for 20 minutes. Serve immediately with my Coconut Whip Cream Recipe or refrigerate.