Pumpkin Pie, with a tofu kind of orientation

So, as part of my son's now apparently hallucinated-by-me egg allergy, I felt compelled to provide for him an egg free pumpkin pie option.  He never did touch the thing as far as I know.  But, I liked it.  So fine.

I followed a super easy recipe by Rita on Food.com

*special note - when a recipe says at the end to "chill"  I like to take this to mean, "now calm the hell down and enjoy a glass of white."

 

 

Ingredients

Servings: 10
10 10

• 1 (16 ounce) can pumpkin puree or 1 (16 ounce) canfresh pumpkin puree or 1 (16 ounce) canfresh pureed butternut squash or 1 (16 ounce) canfresh pureed acorn squash or 1 (16 ounce) can fresh pureed sweet potatoes
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 allspice
• 1 (10 ounce) package soft tofu, do not use low fat
• 1 9-inch pie shell, unbaked

Directions

Prep Time: 10 mins
Total Time: 1 1/4 hr

1. Preheat oven to 425°F.
2. Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 F and bake for another 40 minutes.
5. Chill and serve