Title: Vegan Pumpkin Pie, M.L. Grant, adapted
Categories: Vegan Pie
Yield: 1 Pie

2 heaping cups of cooked pumpkin 2 10.5-ounce (300 g) packages of silken tofu, drained 2 pie crusts 1 1/4 cups brown sugar, not packed tight 1 dash salt 2 teaspoons cinnamon 1 teaspoon ground dry ginger 1 teaspoon ground cloves 1 teaspoon allspice 2 teaspoons nutmeg

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like; the blending may take three or four minutes total. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu.

Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into two pie crusts; top with small bits of crust cut into shapes, if desired. Bake 50 to 60 minutes or until the crusts are dark brown (but not burned).

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