Dairy-Free Pumpkin Pie

From the Taste for Life Test Kitchen
10 minutes prep time | Serves 8

What you need:

• 1 lb soft or silken tofu
• 2 c canned pumpkin
• 2/3 c honey
• 1 tsp vanilla
• 11/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 unbaked 9-inch pie crust

What you do:

1. Preheat oven to 350°. Puree tofu in food processor or blender until smooth. Add remaining ingredients and blend well.
2. Pour mixture into unbaked pie shell. 
3. Bake in oven for about 1 hour. Filling will be soft after cooking but will firm up as the pie cools. Chill overnight. Serve.

Per serving: 217 Calories, 5 g Protein, 36 g Carbohydrates, 1 g Fiber, 7 g Total fat (2 g sat, 3 g mono, 2 g poly), 108 mg Sodium, Manganese, Vitamin A, B2 (riboflavin), Folate, Copper, Phosphorus, Selenium