Vegan Pumpkin Pie

3/4 lb tofu
1 16-oz can pumpkin
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1 tsp salt
1/3 cup oil
1 tsp vanilla
1 cup light brown sugar
1 1/2 Tbsp molasses
1 unbaked 9-inch pastry crust

•    Preheat the oven to 350°F.
•    Blend all the ingredients, except for the pastry crust, in a blender until smooth and creamy. Pour into the pastry crust. Bake for 1 hour. Chill and serve.

Makes 1 pie