Vegan Pumpkin Pie

ah yes - its fall - its pumpkin time!!!! here's a twist on a holiday staple 

1 pie crust
12 oz silken FIRM tofu - drained
2 c pureed pumpkin
1/2 c agave nectar
1/2 c brown sugar (packed)
1/4 c cornstarch
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves




1. Blend tofu, and pumpkin in  a food processor. Scrape down sides as needed.
2. Add remaining ingredients (OK - for you smarties - obviously, not the PIE CRUST) and blend until smooth. Scrape the sides as needed. 
3. Pour mixture into pie crust
4. Bake at 350' for about 45 minutes - or until the crust is golden brown.
5. Cool to room temperature. Chill for 1 hour. ENJOY!!

Honestly - we skipped to chill part and ate it warm..... I was shocked how good it was given my dislike for tofu..... two thumbs WAY up for this one, kids!!!