Spicy Pumpkin Pie

Description
Try with Gingersnap Cookie Crust and Cashew Cream Topping

Ingredients

 * 1 small can of cooked and puréed pumpkin (1½ – 2 cups)
 * 1 box firm silken tofu
 * 1 cup brown sugar
 * 2 tbsp molasses
 * 1 tbsp ground ginger
 * 2 tsp cinnamon
 * 1 tsp nutmeg
 * ¼ tsp cayenne pepper

Directions

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