This pumpkin pie uses tofu instead of eggs and dairy. It's a great option for your holiday dessert table that will appeal to people with special dietary considerations.

Direction

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
3. Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.