Years ago, my kids and I used to get together with other homeschooled families. Since many in the group were vegan, we would often take turns making the meal. It was interesting to see what the mom’s would come up with! Here is one of those recipes given to me by my friend, Kathy.
Non-Dairy Pumpkin Pie
1 1/2 pkg. Mori-Nu Silken Tofu, extra firm
2/3 c. maple syrup or honey (I think she used maple syrup)
1-15 oz. can pumpkin (2 c.)
1 t. vanilla
1 1/2 t. pumpkin pie spice
Blend tofu. Add rest of the ingredients and blend well. Pour into a 9-inch unbaked pie shell. Bake at 350 for about 1 hour (or less). Chill and serve.