1 unbaked 9-inch pie shell

3/4 pound firm tofu

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

1 cup Wholesome Sweeteners Organic Sucanat

2 tablespoons vegetable oil

2 tablespoons Wholesome Sweeteners Organic Blackstrap Molasses

1 1/2 teaspoons cinnamon

1 teaspoon salt

3/4 teaspoon ginger powder

1/2 teaspoon nutmeg

Preheat oven to 350 degrees.  Blend all ingredients in a food procesor until well-mixed.  Pour into pie shell and bake for one hour or until cracks start to appear in the filling.  Chill for two to three hours and top with Whipped Tofu Topping (recipe below) before serving.

Whipped Tofu Topping

1 cup soft tofu

4 tablespoons vegetable oil

2 tablespoons Wholesome Sweeteners Organic Blackstrap Molasses

1/2 teaspoon lemon juice

1/8 teaspoon salt

1 1/2 teaspoons vanilla

Blend all ingredients until smooth and creamy.  For best results, use fresh tofu packaged in water.  Chill for several hours prior to use.  The topping will store for up to three days in the refrigerator.