Non-Dairy Low Fat Pumpkin Pie

I pulled this recipe out of a magazine and thought it was pretty good. It's an excellent recipe for those with dietary restrictions.

Non-Dairy Low Fat Pumpkin Pie

1-1/2 packages Silken Lite Firm Tofu
2 cups canned or cooked pumpkin
2/3 cup honey (I used Agave Nectar)
1 tsp vanilla
1 Tbsp. pumpkin pie spice OR
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

1 unbaked 9" pastry crust (I usually make a vegan one)

Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350 degree oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve.

Makes 8 servings.

from Mori-Nu foods ad in a cooking magazine (can't remember which one!)