Tim’s Terrific Vegan Pumpkin Pie

Ingredients:

¾ lb SoyBoy Firm Tofu
2 cups organic pumpkin puree
1 cup organic dehydrated cane sugar
1 ¼ tablespoon molasses
1/3 cup oil
1 tsp vanilla
2 tablespoons corn starch or arrowroot
1 ½ teaspoon ground cinnamon
1 teaspoon ginger powder
½ teaspoon ground nutmeg
1 pinch clove (optional)
1 ¼ teaspoon salt
9” pie crust

Directions:

Preheat oven to 350°F. Combine ingredients in a food processor and blend until smooth, scraping down as necessary. Pour mixture into pie shell. Bake until brown around the edges and top starts to crack (approximately 1 hour). Cool on wire rack. Refrigerate for at least 4 hours, or overnight if possible.