1 (16 oz) can pumpkin puree
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
12 oz package of silken tofu

1. Cream together the pumpkin and sugar until consistent.
2. Add salt, spices, and tofu and blend together in a blender until smooth.

Crust:
2 cups of any combination of nuts
1/4 cup dates/raisins or 1/8 cup agave nectar
3. Place ingredients in food processor and blend until smooth. Pat into the bottom of pan and pour in filling.
4. Bake at 425 for 15 minutes, then at 350 for 40 minutes
5. Chill for a few hours and serve! Perfect with Soyatoo Soy Whipped Topping.