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Praline Pumpkin Pie 1 (9-inch) unbaked pastry shell 1 (12 oz.) package firm silken tofu 1 cup sour cream 1 (15 oz.) can pumpkin 1 cup firmly packed light brown sugar 1 egg 1 Tbs flour 1 Tbs pumpkin pie spice 1/2 tsp salt Preheat oven to 425° F. In food processor or blender, combine tofu and sour cream; add pumpkin, sugar, egg, flour, pie spice and salt. Process until smooth. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350° F; bake 40 minutes. Sprinkle with Praline Topping around edge of pie. Bake 10 minutes longer. Cool. Garnish as desired. Praline Topping: 1 cup chopped pecans 1/4 cup firmly packed light brown sugar 3 Tbs margarine, melted In small bowl, combine chopped pecans and light brown sugar with melted margarine. Yield: 8 slices. Serving size: 1/8 slice. Per serving: 458 calories, 26 g fat (7 g sat fat), 7 g protein (3 g soy protein), 52 g carbohydrate, 340 mg sodium, 39 mg cholesterol, 3 g dietary fiber.