Recipes

12 oz. firm silken tofu, pureed
8 oz. nondairy cream cheese (try Tofutti brand)
1 cup canned pumpkin
1 cup granulated sugar
3 tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1 prepared graham cracker crust

Preheat the oven to 350 degrees .

Puree all the ingredients (except the pie crust) in a food processor. Pour the filling into the graham cracker crust and bake for 50 minutes.

Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container and refrigerate for 6 hours or overnight before serving.