Ingredients

• 1 (10.5 ounce) package silken tofu, drained
• 1 (16 ounce) can pumpkin puree
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (9 inch) unbaked pie crust

Instructions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
3. Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.