1 16 ounce can pureed pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 10 to 12 ounce package soft tofu, processed in blender until smooth
1 9 inch unbaked pie shell
Preheat oven to 425F. Cream the pumpkin and sugar. Add salt, spices and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350F and bake for another 40 minutes. Chill and serve. Top with non dairy topping. Serves 8.
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