1 can (16 ounces) pureed pumpkin
3/4 cup sugar or 1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 tablespoons brandy
2-3 tablespoons cornstarch to firm up the pie filling
1/2 container (10 ounces) Soft Aloha Tofu
1 9” unbaked pie shell
Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch, brandy and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350 F and bake for another 60 minutes. Chill and serve.
Makes 8 servings.