Vegan Pumpkin Pie

(Vegan)

(Taken from the cookbook: Simple Soybean)

• 14-16 oz. canned pumpkin
• 3⁄4 C sugar
• 1⁄2 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• 12 oz. box silken soft tofu - Blend in a blender till very smooth (do not use a hand mixer)

Preheat oven 425 F. Combine in a large bowl ingred. in order given till blended and pour into a 9” unbaked pie shell. Bake for 15 min. then lower heat to 350 F and bake the pie for 40-50 Min. till knife comes out clean from the center. Cool and serve.