speedvegan

Pumpkin Pie, originally uploaded by speedvegan.

1 9 inch unbaked vegan pie crust
1 pk Mori-Nu silken firm tofu
1 15 oz can pumpkin puree
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves

1. Preheat oven to 425 degrees.

2. Process tofu in blender until smooth and transfer to a large bowl. Add remaining ingredients and mix well.

3. Pour mixture into pie crust and bake for 15 minutes.

4. Lower heat to 350 degrees and bake for another 40 minutes.

5. Chill and serve.