Dairy Free Pumpkin Pie

• 1 1/2 cups canned solid-pack pumpkin
• 3/4 cup soft silken tofu
• 1/4 cup honey
• 1/4 cup vanilla-flavored soymilk
• 3/4 cup light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon extract
• 2 teaspoons fleischmans unsalted margarine
• 2 egg yolks
• 1 egg white (stiffly beaten)
• 1 deep dish pie shell

1. In a blender, combine the silken tofu and honey until smooth, adding small quantities of soy milk until mixture has the consistency of sweetened condensed milk.
2. Combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a sauce pan. Stir over medium heat until margarine has completely melted.
3. Add egg yolks to mixture and blend well.
4. Add lemon extract and blend inches
5. Gently fold in stiffened egg whites and let mixture cool for a few minutes.
6. Pour into pie crust and bake at 500 degrees for 8 minutes. Reduce heat to 325 degrees and bake for an additional 25-30 minutes.
7. Let pie cool for one hour before serving.
8. Baking hint: To prevent edges of piecrust from burning, take a square of aluminum foil and cut an 8" or 9" hole in the center. Lay over top of pie, exposing pie mixture but covering the edges of the crust. Bake pie according to directions above.

pumpkin, silken, honey, vanillaflavored soymilk, light brown sugar, salt, ground ginger, cinnamon, nutmeg, lemon, margarine, egg yolks, egg, dish pie shell

Taken from www.food.com/recipe/dairy-free-pumpkin-pie-340474 (may not work)