Lowfat Vegan Pumpkin Pie

Ingredients
• 1 can (16 ounces) pureed pumpkin
• 3/4 cup sugar or Sucanat (or 1/2 cup maple syrup)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3 tablespoons cornstarch to firm up the pie filling
• 1 package (10-12 ounces) silken/soft tofu
• 1 9 inch graham cracker crust pie shell (I used one from Arrowhead Mills)

Directions

1. Preheat oven to 425° F.

2. Mix the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly.

3. Pour mixture into pie shell and bake for 15 minutes.

4. Lower heat to 350° F and bake for another 60 minutes. Chill and serve.