The first time I tried this, I followed the internet recipe exactly & found that it wasn't quite as good as it could have been. The texture, however, was exactly as should be, so I decided it was worth trying again. Brought it to tormenta's birthday party & I think I got both the cooking time & the spices right this time, since there were plenty of compliments to be had...

vegan pumpkin pie

• 1 unbaked 9" vegan pie shell (graham crumb);
• ¾ lb light firm tofu (Silken);
• 16 oz can pumpkin purée;
• ½ c maple syrup;
• 2 tbsp oil;
• 2 tbsp molasses;
• 1 tsp pure vanilla extract;
• 1½ tsp cinnamon;
• ¾ tsp ground ginger;
• ½ salt;
• ½ ground nutmeg;
• ¼ tsp allspice.

Preheat the oven to 350°F.
Blend all ingredients in food processor until very well mixed. Pour into pie shell.
Bake in centre of oven for 1 hour, or until cracks begin to appear in filling.
Turn oven off & leave pie in oven for 30 minutes. Let cool in pan on rack.
Remove pie from oven & cool in fridge for at least 3 hours.
Serve alone, or with whipped/frozen topping of your choice.
Enjoy!
Makes 16 wedges.