Vegan Pumpkin Pie

From the American Vegetarian Cookbook, by Marilyn Diamond
No cholesterol or saturated fat
Ari Rapkin

3/4 pound firm tofu
2 cups cooked or baked pureed pumpkin
2/3 cup honey or maple syrup
1/4 cup oil
2 Tbsp sorghum or cane molasses
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
3/4 tsp grated nutmeg
3/4 tsp powdered ginger
1/2 tsp mace
1/4 tsp sea salt
1 unbaked Sweet Whole Wheat Crust
Cashew Whipped Cream

Preheat oven to 350. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour. Chill and serve with Cashew Whipped Cream.

From the Dinner Co-op