…with Gingersnap Crust and Cashew Cream

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

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.

Gingersnap Cookie Crust

2 1/2 cups crushed gingersnap cookies (you want the real crunchy kind – there are several commercial brands available that are surprisingly vegan if you’re not concerned with refined sugar)
1/3 cup melted Earth Balance Buttery Spread

Blend the cookie crumbs with the melted margarine and press into a 9″ pie plate.
Bake for 10 minutes, then fill.

Cashew Cream Topping

1 box firm silken tofu
1/2 cup finely ground raw cashews
3 tbsp maple syrup
1 tbsp tapioca starch
1 tsp vanilla

Blend all ingredients in a food processor or blender until smooth.
Pour into an airtight container and chill thoroughly. Daub generous amounts of this onto pumpkin pie.