Tofu Pumpkin Pie Recipe

• 1 (16-ounce) can Pureed Pumpkin
• ¾ cup Sugar (or ½ cup Maple Syrup)
• ½ tsp Salt
• 1 tsp Cinnamon (ground)
• ½ tsp Ginger (ground)
• ¼ tsp Cloves (ground)
• 1 tsp Allspice (ground, optional)
• ½ tsp Nutmeg (ground, optional)
• 2-3 tbsp Cornstarch (to firm up the pie filling)
• 1 (10-12 ounces) package Silken/ Soft Tofu
• 1 9-inch Vegan Pie Shell (unbaked)

• Preheat oven to 425 °F.
• Combine together pumpkin and sugar. Blend well.
• Add salt, cinnamon, ginger, cloves, allspice, nutmeg, cornstarch and tofu. Mix the ingredients thoroughly.
• Pour the preparation into the pie shell.
• Bake in the oven for 15 minutes.
• Reduce the oven temperature to 350°F and bake for another 60 minutes.
• Remove the pie and cool in the refrigerator.
• Cut into slices and serve.