TOFU PUMPKIN PIE

1 lb. firm silken tofu (about 1 1/2, 10 1/2 ounce packages), drained
16 ounces of canned pumpkin puree or 1 3/4 cups fresh puree
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. vanilla extract
3/4 cups light brown sugar
1/4 tsp. ground cloves
1/3 cup vegetable oil
5 TBSP. coarsely chopped candied ginger, divided, or 1 tsp. ground ginger
Unbaked 9" deep dish pie crust

Preheat oven to 350 degrees.  Combine all filling ingredients except pie shell and candied ginger in food processor or blender.  Process til smooth, about 3 minutes.  Add 3 TSBP. candied ginger; process 30 seconds.  Pour filling into crust, bake 1 hour.  Let cool.  Place remaining ginger in processor or blender, process until coarsely ground.  Sprinkle over pie.  Makes 8-10 slices.

Per slice:  293 calories, 6 grams protein, 16 grams total fat (3 grams sat. fat),  33 grams carbs, 0 cholesterol, 432 mg sodium, 2 grams fiber.  Vegan.