Ingredients:
1 (16 ounce) cans pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (12 ounce) packages soft tofu, processed in blender until smooth
1 9 inch pie shell
Directions:
Cream pumpkin and sugar.
Add salt, spices, and tofu.
Bake at 425 for 15 minutes, then at 350 for 40 minutes.
Chill and serve.
Servings: 10-15
Time preparation: 10 min.
Time total: 65 min.