1–12 ounce package firm, silken tofu (lite or regular)–this is the kind that sits on the shelf unrefrigerated
1–15 ounce can pumpkin (without sweetener or spices)
½ cup brown sugar
¼ cup white sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ teaspoon ground nutmeg
1/8 tsp salt
1 unbaked 9-inch pie crust (pre-made or from recipe, below)
Preheat oven to 350 degrees Fahrenheit.
In food processor or blender, blend tofu, pumpkin, brown and white sugars, cinnamon, ginger, cloves, nutmeg and salt until completely smooth (no white tofu specks should be visible).
Pour filling into the piecrust and bake for 35-60 minutes. The timing is always quite different for me; check with a thermometer in the center to see when it reaches at least 160℉. Alternatively, you can remove it from the oven when the edges are well set and the center BARELY jiggles. Cool completely on a rack and then refrigerate until serving.