Tofu-Pumpkin Pie Ice Cream
12 oz. firm, silken tofu (I use Mori-Nu)
1 cup canned pumpkin puree
2-3 Tablespoons sucanat
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger or pumpkin pie spice
1/4 teaspoon cloves
2 Tablespoons maple syrup
In a food processor or blender, puree tofu and 2 Tablespoon sucanat until liquefied. Add more sucanat to taste, if desired. Add rest of ingredients and blend.
Dish out into four bowls, cover, and freeze. You could of course freeze it in a single container, but it will freeze faster in smaller portions.
A splash of liqueur will help it to not freeze too hard, but good luck finding one that's vegan!