Pumpkin pie birthday

My dad loves pie, so it was no surprise he requested one for his birthday party on Sunday night. He asked for pumpkin, one of his favorites, and I was happy to make it since I have a simple vegan recipe that has a taste traditionalists love. My mom placed a ring of candles in the center, and the pie served its purpose well.

After the singing, we sliced it up and paired it with a selection of frozen treats. I ate mine with a scoop of the Purely Decadent Coconut Milk ice cream that I'm absolutely in love with.


Pumpkin Tofu Pie

12 oz. silken extra firm tofu
2/3 cup Maine honey
1 tsp. Madagascar Bourbon vanilla extract
2 cups cooked or canned organic pumpkin
1 1/2 tsp. ground organic cinnamon
3/4 tsp. ground organic ginger
1/4 tsp. ground organic nutmeg
1/4 tsp. ground organic cloves
1 unbaked pie crust or graham cracker crust

Preaheat oven to 400. Blend tofu, honey and vanilla in a food processor until smooth. Add pumpkin and spices and blend well. Pour into crust of choice and bake for roughly 1 hour. When it's done, a bit of pumpkin will still cling to an inserted toothpick. Allow to cool and then serve. Refrigerate if serving later.