A loooong time ago, someone was asking about pumpkin pie recipes.  I just
found this one on the net by accident (I was searching info on Texured
Vegetable Protein.)

April

Pumpkin Pie

          1 package (12 ounce) firm silken tofu
          1 can (15 ounce) solid pumpkin
          1/2 cup brown sugar
          1/4 cup sugar
          1 tsp cinnamon
          1/2 tsp ground ginger
          1/4 tsp ground cloves
          1/4 tsp ground nutmeg
          1 unbaked 9-inch pie shell

          Preheat oven to 425°F. Drain tofu and puree in a blender or food
processor until smooth. Whisk
          together the pumpkin and sugars in a large mixing bowl. Whisk in
the spices and pureed tofu. Pour the
          mixture into the pie shell and bake at 425°F for 15 minutes. Lower
the oven heat to 350°F and bake an
          additional 40 to 50 minutes, until filling is set and pie
          crust cook throughout. Chill before serving. 


Yield: 8 slices. Serving size: 1 slice. Per serving: 220 calories, 7 g fat,
2 g sat fat, 5 g protein, 
34 g carbohydrate, 145 mg sodium, 0 mg cholesterol.