Vegan Pumpkin Pie

From the kitchen of Andi Whitaker, my bff in Berea, Ohio:

Because I'm off of eggs and milk for a little while, I figured I just wasn't going to get any pie this Thanksgiving. That's a pretty unbearable thought, no? So I tested out this recipe last night: 

Vegan "Punkin" Pie 

Take 1 package (12 oz) of soft tofu. Blenderize it.
Add 1 small can (15 oz) of punkin. Re-blenderize.
Add 3/4 cup of sugar, 1/2 tsp of salt, 1 tsp of cinnamon, 1/2 tsp of ginger and 1/4 tsp of clove. Tri-blenderize.

Pour into 9" graham cracker crust. (I guess you could make your own, but I had a toddler clinging to my leg, so I used a store-bought crust.)

Bake at 425 degrees for 15 min, then turn down to 350 and bake for 40 min. Let cool and resist the urge to add whipped cream.

The photo doesn't look like much, but it was extra tasty. I give it a big thumbs up. I'm going to do an apple crumble (with apples from our tree!) for Thanksgiving day. I hope it's as good!