1 (12 ounce) package firm silken tofu (I use Mori Nu)
1 (8 ounce) container vegan cream cheese
1 cup pumpkin puree (I use canned)
1 cup granulated sugar
3 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 graham cracker crust
1. Preheat oven to 350 degrees F. Except for graham cracker crust, purée all ingredients in a food processor.
2. Pour into the crust.
3. Bake for 50 minutes. Let cool and refrigerate.
You might notice that you have too much filling for a pie crust, maybe even for an over-sized pie crust.
Options for Extra Filling:a. Increase the recipe to use one whole can of pumpkin and make two pies.b. To the remaining pie filling, add 1 to 1 1/2 cups flour, 1/2 cup sugar, and some chocolate chips to make some awesome cookies. c. To the remaining pie filling, blend in vanilla nondairy milk until smoothie-consistency to make yourself a pumpkin-cheesecake-smoothie.d. Eat the rest out of the blender or food processor as pudding. I know I do.e. I might even try making pumpkin-spice pancakes out of the extra...