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Pumpkin Pie

Nothing says “fall holidays” more than a homemade pumpkin pie. Serve this scrumptious pie with vegan whipped cream (try Rich's brand) or a scoop of nondairy ice cream.

3/4 lb. tofu
1 16-oz. can pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
1 unbaked 9-inch pastry crust

• Preheat oven to 350°F.
• Blend all ingredients except the pastry crust in a blender until smooth and creamy. Pour this mixture into the unbaked pastry shell. Bake for 1 hour.
• Chill and serve.

Makes 1 pie