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Tofu Pumpkin Pie

2 heaping cups cooked pumpkin
2 10.5-ounce (300 g) packages silken tofu, drained
2 pie crusts
1 1/4 cups brown sugar, not packed tight
dash salt
2 teaspoons cinnamon
1 teaspoon ground dry ginger
1 teaspoon ground cloves
1 teaspoon allspice
2 teaspoons nutmeg

Heat oven to 375 degrees F. Blend the tofu in a food processor or
with a blender until smooth and cream-like; the blending may take
three or four minutes total. Stop the machine every once in a while
to scrape large pieces of tofu down into the machine's blades. Add
two heaping cups of cooked pumpkin and blend some more, again
stopping the machine and scraping the mixture down. The result
should be a light orange-colored paste with no lumps of tofu.

Put the paste into a large mixing bowl and add the sugar, salt,
and spices. Mix well and spoon it into two pie crusts; top with
small bits of crust cut into shapes, if desired. Bake 30 to 40
minutes or until the crusts are dark brown (but not burned).

Serve warm or chilled, plain or topped with whipped cream or ice

Makes two pies.


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