Ingredients: 1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture) 1 16-ounce can pumpkin purée 3/4 cup maple syrup 3/4 cup sugar 1/3 cup unbleached all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 9-inch unbaked pie shell

Recipe: Preheat the oven to 400°F.

Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.

Serves 8