3/4 pound silken (soft) tofu
1 16 ounce can pumpkin puree
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 cup brown sugar
1 1/2 tbsp molasses

Pre-heat oven to 350 degrees. Combine all ingredients, in a food process or blender and process until smooth. Pour into pie crust. Bake for one hour.

Pie Crust:
1 1/2 cups cold unbleached white pastry flour
3/4 tsp. salt
1/2 cup cold canola oil
3-6 tbsp. cold nut milk, non-dairy milk, or ice water
Combine flour and salt, mix well. Place in a large mixing bowl. Drizzle in the canola oil (it will be very thick), while gently stirring with a fork, until the mixture resembles coarse meal. Stir in milk or water, 1 tablespoon at a time, just until the dough holds together. With your hands, quickly form the dough into a ball, handling it as little as possible. With rolling pin, roll ball of dough out into a circle, approximately 11-12 inches in diameter and 1/8-inch thick. Place rolled out pie dough in a 9-inch pie plate.

Note: All of the ingredients need to be very cold in order for the crust to turn out correctly. The flour and nut milk, non-diary milk or water can go in the refrigerator, while the canola oil should be placed in the freezer for 30 minutes to an hour before use.