1/2 package extra firm silken tofu
24 oz. pumpkin puree
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
egg replacer equivalent to one egg, minus the water
1/4 cup cornstarch
1 9 inch pie crust
Preheat oven to 375 degrees Fahrenheit.
Blend all ingredients (except crust) in blender until smooth. Pour into crust. Bake for approximately 1 1/2 hours. Cool and then refrigerate until solid (about a few hours but best made 1 day ahead of serving.)