12 ounces firm silken tofu, pressed and drained
8 ounces vegan cream cheese (I use Tofutti Cream Cheese)
1 (14 ounce) can pumpkin
1 cup sugar
3 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon baking soda
1 prepared graham cracker crust
1. Preheat oven to 350 degrees F. Puree all ingredients besides the crust in a blender or food processor until smooth.
2. Pour into pie crust and bake for 50 minutes.
3. Allow to cool for 30 minutes, cover and refrigerate for at least 6 hours before serving.
Source of recipe: I wrote this recipe.