Now this sounds pretty good, and I'm not a big Pumpkin fan.

• 1 prepared pie crust.
• 1 8oz container of tofutti cream cheese
• 1 12oz box of Mori Nu silken style, extra firm tofu
• 1 16ox can of pie ready pumpkin.(I use Comstock)
• 1/8 teaspoon each:
  • ginger
  • nutmeg
  • allspice
  • cloves
• 2 tablespoons cornstarch

In a blender combine tofu and spices and blend until smooth. Add in the corn starch.

In a large bowl beat until smooth the cream cheese. Into the bowl beat in the pie filling and the tofu spice mix.

Pour into crust and bake at 350 degrees for 1 hour. Cool and then refrigerate.