Spiced Pumpkin Date Pie

• Nut Pastry Crust, made with pecans, unbaked (page 78)
• 1 (15-ounce) can plain organic pumpkin puree
• 12 ounces firm silken tofu
• 1/4 cup canola oil
• 1 cup pitted dates, soaked in hot water for 30 to 40 minutes and drained
• 1/2 cup light agave nectar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• Soy whipped cream, for garnish (optional)

1. Preheat the oven to 325F.
2. Blend the pumpkin, tofu, canola oil, dates, agave nectar, cinnamon, cloves, nutmeg, and vanilla extract in a food processor until very smooth, scraping down the bowl occasionally, about 2 to 3 minutes.
3. Make sure all the dates have been blended well.
4. Pour the filling into the unbaked pie crust and bake for 40 to 45 minutes, until firm and golden.
5. Cool before serving.
6. Soy whipped cream makes a delicious accompaniment.

nut pastry crust, pumpkin puree, silken tofu, canola oil, dates, light agave, ground cinnamon, ground cloves, ground nutmeg, vanilla, cream

Taken from www.epicurious.com/recipes/food/views/spiced-pumpkin-date-pie-379359 (may not work)