This is for those that can not do dairy products

Tofu Pumpkin Pie
8 ounces Firm Tofu
1 pie crust or no pie crust, just spray the bottom and sides of pie pan
1/3 cup Veg. oil
2 TBSP Lemon Juice
1/2 tsp. Salt
1/2 Cup Honey or light Agave Nectar
2 TBSP. Dark Agvar Nectar or Molasses
1 Can or 1 3/4 Cup Pumpkin Puree
1 1/4 tsp. Cinnamon (ground)
1/2 tsp. Powdered Ginger
1/4 tsp. Ground Cloves

Preheat oven to 350
Drain Tofu for 20 to 30 minutes and press between towels to extract as much moisture as possible. Crumble with fork.
In blender or food processor, combine Oil, Lemon Juice, and Salt. Add Tofu half at a time and process until smooth. With machine still running, add honey in a thin stream, then Molasses or Nectar in smae manner.
Add Pumpkin, Cinnamon, Ginger, and Cloves, process until smooth. Pour into pie crust and bake for 50 to 55 minutes or whem knife comes clean when inserted halfway between crust and center. (do not use pan under pie) Enjoy! My 4 year old grandson actually liked this one! Yeah!