Ingredients:
1 (16 ounce) cans pumpkin puree or 1 (16 ounce) cans fresh pumpkin puree or 1 (16 ounce) cans fresh pureed butternut squash or 1 (16 ounce) cans fresh pureed acorn squash or 1 (16 ounce) cans 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 allspice
1 (10 ounce) packages soft tofu, do not use low fat
1 9-inch pie shells, unbaked
Directions:
Preheat oven to 425 F.
Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350 F and bake for another 40 minutes.
Chill and serve.
Servings: 10
Time preparation: 10 min.
Time total: 70 min.