Blend the pumpkin purée and the brown sugar in a blender or food processor. Add the tofu, spices, and salt and blend until smooth. Pour into the unbaked pie shell
Bake for 15 minutes, then reduce the heat to 350°F and bake for another 60 minutes, or until the filling sets
Chill and serve topped with vegan whipped cream, if desired
Ingredients
1 (15 oz) can pumpkin purée
3/4 cup light brown sugar
1 (12 oz) pkg firm silken tofu
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp Urban Meadow® salt
1 (9 inch) unbaked pie shell (or your own homemade vegan crust)
