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Pumpkin Pie 1 package (12 ounce) firm silken tofu 1 can (15 ounce) solid pumpkin 1/2 cup brown sugar 1/4 cup sugar 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1 unbaked 9-inch pie shell Preheat oven to 425°F. Drain tofu and puree in a blender or food processor until smooth. Whisk together the pumpkin and sugars in a large mixing bowl. Whisk in the spices and pureed tofu. Pour the mixture into the pie shell and bake at 425°F for 15 minutes. Lower the oven heat to 350°F and bake an additional 40 to 50 minutes, until filling is set and pie crust cook throughout. Chill before serving. Yield: 8 slices. Serving size: 1 slice. Per serving: 220 calories, 7 g fat, 2 g sat fat, 5 g protein, 34 g carbohydrate, 145 mg sodium, 0 mg cholesterol. Soyfoods.com . . .