Name: Dairy free Pumpkin Pie
Ingredients: 2 cup cooked pumpkin or other squash; 2 eggs, beaten; 1 teaspoon cinnamon or more; 1/2 teaspoon ginger or more; 1/2 teaspoon cloves or more; 1/2 teaspoon nutmeg or more; 1/8 teaspoon allspice or more; 6 oz. tofu (firm or soft); 1/2 cup honey; (9-inch) unbaked pie crust

Dairy free Pumpkin Pie

Ingredients

2 cups cooked pumpkin or other squash
2 eggs, beaten
1 teaspoon cinnamon or more
1/2 teaspoon ginger or more
1/2 teaspoon cloves or more
1/2 teaspoon nutmeg or more
1/8 teaspoon allspice or more
6 oz.s tofu (firm or soft)
1/2 cup honey
(9-inch) unbaked pie crust

Instructions

In a large mixing bowl, combine the pumpkin, eggs and spices. Place the tofu and honey in a blender and process on low speed until smooth. Stir this into the pumpkin mixture until thoroughly combined. Pour the pumpkin mixture into the pie crust and place in a preheated 425 oven to bake for 15 minutes. Turn heat down to 350 and continue to bake 45 minutes longer, until a knife inserted into the filling comes out clean.