Dairy Free Traditional Pumpkin Pie

• 2 large eggs
• 1 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 398 millilitres pumpkin puree (canned)
• 150 grams tofu
• 1 each pie shell (9 inch)

1. Place the eggs, pumpkin, sugar, spice, salt and tofu in a blender and blend until smooth.
2. Pour the blended mix into the pie shell.
3. Bake at 425F/220C for 15 minutes.
4. Reduce temperature to 350F/180C and bake for another 35 minutes.
5. Serve hot or cold.

eggs, brown sugar, pumpkin pie spice, salt, pumpkin puree, tofu, pie shell

Taken from recipeland.com/recipe/v/dairy-free-traditional-pumpkin--52571 (may not work)