Pumpkin Pie (egg-free version)

Ingredients

 * 1 (9-inch) deep dish pie crust
 * 1 pound firm silken tofu
 * 1 cup soy sour cream or regular sour cream
 * 2 cups canned or fresh cooked pumpkin
 * 1 cup packed brown sugar
 * 1 teaspoon cinnamon
 * 1/2 teaspoon powdered ginger
 * 1/4 teaspoon nutmeg
 * 1/4 teaspoon ground cloves

Directions
Preheat oven to 350 degrees F.

Put tofu and sour cream in blender and purée until smooth. Add pumpkin, brown sugar and spices; continue to blend until all ingredients are thoroughly combined. Pour mixture into pie crust and bake for 1 hour.