1 frozen 9" pie crust (deep pie dish)
1 box silken tofu (14 oz.)
1 can pumpkin puree (15 oz. or about 2 cups)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3/4 cup sugar
1 tablespoon maple syrup
Cream pumpkin puree and sugar with a hand mixer. Add mixture into a blender and blend with tofu. Add salt, cinnamon, nutmeg, allspice and maple syrup. Blend until mixture is smooth. Add some water if it is too dry. The consistency of the mixture should be that of a thick smoothie.
Preheat oven to 425 °F. Pour mixture into the frozen pie shell. Bake for 15 minutes. Turn temperature down to 350 °F and bake for another 45 minutes.
Chill and serve with soy whipped cream or as is.