Ingredients:

• 1 cup Superior Medium Firm (Regular, Organic or Fresh) Tofu, drained & mashed
• 1 cup Superior Low Fat Soy Drink, Unsweetened (heated)
• 1 3/4 cup pumpkin pie filling or cooked pumpkin puree
• 2/3 cup brown sugar, firmly packed
• 1 1/2 tsp cinnamon
• 1 tsp fresh ginger, grated finely
• 1/2 tsp nutmeg
•  1/8 tsp cloves
• 1/2 tsp salt
• 1 (9″) pie shell

Preheat oven to 450F. In a large bowl, stir together all the ingredients except pie filling, tofu and soymilk. Add pumpkin and tofu until well blended. Stir hot soymilk into mixture until well blended. Pour filling into pie shell. Bake for 10 minutes at 450F. 
Lower oven temperature to 350F and bake for an additional 25-30 minutes. The pie will be ready when a knife inserted in the centre comes out clean. Let pie cool. 
  
Serve with Rita’s Soy Whipping Cream. Makes one 9″ pie.

Note: For a deep dish pie shell, bake for 40-45 minutes.