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