Pumpkin Pie Made With Tofu (No Milk or Eggs)

I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 1 (16 ounce) can pumpkin puree or 1 (16 ounce) can fresh pumpkin puree or 1 (16 ounce) can  fresh pureed  butternut squash or 1 (16 ounce) can  fresh pureed acorn squash or 1 (16 ounce) can  fresh pureed sweet potatoes
• 3⁄4 cup brown sugar
• 1⁄2 teaspoon salt
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon allspice
• 1 (10 ounce) package soft tofu, do not use low fat
• 1 (9 inch)  pie shells, unbaked

Directions

1. Preheat oven to 425°F.
2. Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 F and bake for another 40 minutes.
5. Chill and serve.