Tofu Pumpkin Pie

Source: Our Daily Bread

1 (16 ounce) can puréed pumpkin
3/4 cup Sugar in the Raw
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (10-12 ounce) package soft tofu, processed in blender until smooth
1 (9-inch) unbaked pie shell

Preheat oven to 425 degrees F.

Cream the pumpkin and sugar. Add salt, spices and tofu; mix thoroughly until smooth. Pour mixture into pie shell and bake for 15 minutes.

Lower heat to 350 degrees F and bake for another 40 minutes. Chill and serve. Top with non-dairy topping.