

- 12 ounce container extra firm silken tofu
- 15 ounce can pumpkin
- 2 tablespoons soy oil
- 2 tablespoons dark molasses
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- Dash ground cloves
- 9-inch unbaked piecrust
- Non-dairy whipped topping
- Preheat oven to 350 degrees.
- In a blender or food processor, blend tofu, pumpkin, oil, and molasses until smooth. Place in a large bowl.
- Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves until blended.
- Pour into unbaked crust. Bake in a 350° oven 50 to 60 minutes or until filling is puffed around the edges. Chill 2 to 3 hours.
- Serve topped with whipped topping. Refrigerate leftovers.