Ingredients
| 2 | cups pumpkin, canned or fresh |
| 1 | cup brown sugar, lightly packed |
| 1/4 | teaspoon salt |
| 1 | teaspoon cinnamon |
| 1/2 | teaspoon pumpkin pie spice |
| 1/2 | cup soft tofu, drained and crumbled |
| 2 | cups soy milk |
| 1 | prebaked pie crust |
Instructions
Add pumpkin, sugar, salt, cinnamon and pumpkin pie spice into a bowl. Whisk together until well mixed. Add tofu and milk to a blender. Cover and blend on high for 15 seconds until smooth. Pour blender mixture into the pumpkin mixture. Whisk together for about 30 seconds until well mixed. Place the pie crust on a cookie sheet to collect any spills. Pour the pumpkin mixture into the
crust. With a spatula, scrape out the bowl and smooth the top of the pie. Cover crust edge to keep from burning. Bake at 375 degrees F for 1 hour, or until knife inserted halfway between center and edge of pie comes out clean. Let pie sit for 30 minutes before serving or chill until ready to serve. Note substitutions: pumpkin pie spice can be substituted with ½ teaspoon ginger and ⅛ teaspoon
nutmeg. Soy milk can be substituted with oat or almond milk. One 10-inch pie serves 8 and two 8-inch pies serves 16
