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
 * ½ teaspoon powdered ginger
 * ¼ teaspoon nutmeg
 * ¼ teaspoon ground cloves

Directions

 * 1) Preheat oven to 350°F.
 * 2) Put tofu and sour cream in blender and purée until smooth.
 * 3) Add pumpkin, brown sugar and spices; continue to blend until all ingredients are thoroughly combined.
 * 4) Pour mixture into pie crust and bake for 1 hour.