Pumpkin Tofu Pie (Or Pumpkin Tofu Custards)

• 1 (9 inch) pie shells or (10 inch) pie shells
• 1 1/2 cups cooked prepared pumpkin
• 1/2 - 1 cup sugar (or to taste) or 1/2-1 cup Splenda granular (or to taste)
• 2 tablespoons cornstarch
• 1/2 cup milk
• 1 egg
• 2 -3 teaspoons pumpkin pie spice, to taste
• 1/2 teaspoon salt (optional)
• 1 cup soft tofu

1. Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350u0b0F Combine all other ingredients in a blender or food processor, blend until very smooth.
2. Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
3. Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
4. VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.

pie shells, pumpkin, sugar, cornstarch, milk, egg, pumpkin pie spice, salt, tofu

Taken from www.food.com/recipe/pumpkin-tofu-pie-or-pumpkin-tofu-custards-101560 (may not work)