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Thanksgiving Pumpkin Pie here's a great vegan alternative to an old favorite. 1 pkg. silken tofu, soft 1 (16-oz.) can solid pack pumpkin 3/4 cup Turbinado sugar 1 tsp. cinnamon 1 tsp. vanilla 1/2 tsp. ginger 1/2 tsp. nutmeg 1/4 tsp. salt 1/4 tsp. ground cloves 1/4 tsp. allspice Egg replacer, equivalent to 1 egg 1 (9-inch) pie crust Preheat the oven to 375 degrees. Blend the tofu in a blender or food processor until smooth. Add the remaining ingredients (except for the pie crust, of course!) and blend well. Pour into the crust, and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Dee-lish!