Pumpkin Pie (Recipe)

Pumpkin Pie

• 16 to 24 ounces silken tofu

• 2 cups pumpkin purée

• ¾ cup maple or agave syrup

• ¾ cup evaporated cane sugar

• ¼ cup cornstarch

• 1 teaspoon vanilla extract

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• ¼ teaspoon ground cloves

• 1 9-inch unbaked pie shell

1. Preheat the oven to 400°F. 2. Combine all of the filling ingredients in a blender or food processor and blend until completely smooth. Pour the mixture into the pie shell. 3. Bake for 30 minutes, then turn down the oven temperature to 350°F. Bake for another 30-45 minutes or until the center of the pie appears set. 4. Remove from oven and allow to cool completely. Chill for at least 2 hours to allow the pie to firm up even more.