1/2 (12 ounce) package firm tofu
1 (15 ounce) can pumpkin puree
1/2 to 1 cup sugar, to taste
1 teaspoon vanilla
1/2 cup cocoa powder
cinnamon, to taste
nutmeg, to taste
cloves, to taste
1/4 cup nondairy milk
nondairy whipped cream, for topping (I like Soyatoo Soy Whipped Topping)
1. Preheat oven to 400 degrees F. In blender, mix all ingredients, adding milk to make a batter like consistency. I like it pretty thick, adding just enough milk so it is all mixed together.
2. Pour into 8x8" square pan, or a pie pan works. Bake for 30-40 minutes, depending on how long you can wait.
3. Top with whipped cream and cinnamon for looks.
This would probably be amazing in a crust, but we were lazy, and wanted to cut a few calories.