1 unbaked 9-inch pie shell

¾ lb firm tofu

1 (16 oz) can pumpkin puree or 2 cups fresh-cooked puree

1 cup Wholesome Sweeteners’ Organic Sucanat or Billington’s Natural Light Muscovado Sugar

2 tablespoons oil

2 tablespoons Wholesome Sweeteners’ Organic Blackstrap Molasses

1 ½ teaspoon cinnamon

1 teaspoon salt

¾ teaspoon ginger powder

Blend all ingredients in a food processor until very well mixed.  Pour into the pie shell and bake for 1 hour in a preheated, 350 degree F oven, or until cracks start to appear in the filling.  Chill for at least 2-3 hours before serving.  Serve with a whipped tofu topping.

If possible, bake a small sugar-pie pumpkin (cut in half, remove seed, bake cut side down on a cookie sheet – be careful, it might drip onto the bottom of the oven – until baked.)  Using fresh pumpkin flesh will make this pie the best you have ever tasted, and a small pumpkin should be enough for at least 2 pies.