Tofu Pumpkin Pie

• 1 prepared piecrust (see page 5)
• 16 ounces silken tofu
• 1 (30-ounce) can pumpkin puree
• 1 1/2 cups sugar
• 2 tablespoons pumpkin pie spice
• 1 teaspoon salt

1. Preheat the oven to 425F.
2. Press the piecrust into an ungreased 8-inch pie pan.
3. Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth.
4. (You may have to stop the blender and push down the ingredients a couple of times.)
5. Pour the mixture into the piecrust and bake for 15 minutes.
6. Turn down the oven to 350F and continue to bake for 20 to 25 minutes, or until the pie filling is set in the center.
7. Remove from the oven and cool completely before serving.
8. Pumpkin pies primitive cousin, pumpkin pudding, originated with the early American colonists in New England.
9. They sliced off the top of a pumpkin and removed the seeds.
10. They then filled the inside with milk, spices, and honey and baked it in hot ashes.

silken, pumpkin puree, sugar, pumpkin pie spice, salt

Taken from www.epicurious.com/recipes/food/views/tofu-pumpkin-pie-383149 (may not work)