- 2 (10-ounce) boxes silken tofu, drained
- 1 (15-ounce) can pumpkin puree (or 1 3/4 cups roasted sugar pie pumpkin puree)
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 3/4 teaspoons pumpkin pie spice
- 1 prepared pie shell
Preheat oven to 375° F.
Blend tofu in a food processor until smooth. Transfer to a mixing bowl and use a broad spatula to blend in pumpkin. Blend in brown sugar, salt and spice mix. Pour mixture into pie shell and bake for 40 to 60 minutes, until a toothpick inserted in the center comes out almost clean.
Cool to room temperature, then chill for at least 1 hour before serving.
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