Tofu Pumpkin Pie

1 can (16 ounces) pureed pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10-12 ounces) soft tofu, processed in blender until smooth
1 9-in unbaked pie shell

Preheat oven to 425 F.
Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly until smooth. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve.
Top with non dairy topping.
Serves: 8

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