Dairy-Free Low-Fat Pumpkin Pie

• 1.5 (12 ounce) packages Mori-Nu extra firm lite tofu
• 2 cups canned pumpkin or 2 cups cooked pumpkin
• 23 cup honey or 23 cup maple syrup
• 1 teaspoon vanilla
• 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
• 1 unbaked 9-inch pie crust

1. Preheat oven to 350F degrees.
2. Blend tofu in a food processor or blender until smooth.
3. Add remaining ingredients and blend well.
4. Pour into an 8-inch unbaked deep dish pie shell.
5. Bake for approximately one hour.
6. Filling will be soft, but will form up as it chills.
7. Chill and serve.
8. Makes 1 9-inch pie.
9. Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices.
10. Follow directions as above.

pumpkin, honey, vanilla, pumpkin pie spice, crust

Taken from www.food.com/recipe/dairy-free-low-fat-pumpkin-pie-14820 (may not work)