This recipe has “tricked” many non-vegans ;0) The nondairy cream cheese gives this pie an almost cheesecake-like consistency. Yummm!
12 oz firm silken tofu
8 oz pureed nondairy cream cheese (I use Tofutti)
1 cup canned pumpkin
1 cup granulated sugar
3 Tbsp. flour
1/2 tsp nutmeg
1/2 tsp ground ginger
1 1/2 tsp cinnamon
1/8 tsp salt
1/4 tsp baking soda
1 prepared graham cracker crust
Puree all of the ingredients except the pie crust in the food processor and pour into the graham cracker crust.
Bake at 350 degrees for 50 minutes. Allow to cool for 30 minutes, cover with plastic wrap and refrigerate for 6 hours.