Pumpkin Pie with Graham Cracker Crust (using tofu)
rec.food.recipes/Allie/2001

Crust:
1 1/2 cup graham crackers (24 squares)
1 tbsp sugar
1 tbsp margarine, melted

Filling:
1 cup soft tofu
1 1/2 cups pumpkin
1/2 cup sugar
2 tbsp cornstarch
1/2 cup milk substitute (lactaid 100 or soy milk works well)
1 egg
3 tsp. pumpkin pie spice
1/4 tsp. salt

Preheat oven to 400 F.

Mix ingredients for crust together in a 9-inch pie plate. Press evenly over bottom and sides of pan.

Combine all ingredients for filling in blender. Blend until smooth and thoroughly mixed. Pour into pie crust.

Bake for 50 minutes to 1 hour (or until set).