Spicy Pumpkin Pie

Description
Try with Gingersnap Cookie Crust and Cashew Cream Topping

Ingredients

 * 1 small can of cooked and puréed pumpkin (1 1/2 - 2 cups)
 * 1 box firm silken tofu
 * 1 cup brown sugar
 * 2 tbsp molasses
 * 1 tbsp ground ginger
 * 2 tsp cinnamon
 * 1 tsp nutmeg
 * 1/4 tsp cayenne pepper

Directions

 * 1) Blend all ingredients in a blender or food processor until smooth.
 * 2) Pour into prepared pie shell. Bake at 350 for one hour or until firm.
 * 3) Let cool and store in the refrigerator, though this pie is best served at room temperature.