Tofu-Pumpkin Pie

A combination of soy and pumpkin make this a nutritious alternative to traditional fat-laden cheesecake, yet the taste is similar.

2 cups canned or fresh pumpkin

1/2 cup honey or maple syrup

1 teaspoon vanilla extract

1/4 teaspoon ground clove

one 9-inch deep-dish pie shell (see recipe below)

Blend tofu until smooth. Add the above ingredients and continue blending until mixed. Preheat oven to 350 degrees. Pour ingredients into pie shell. Bake for an hour, or until crust is done. Chill in refrigerator for at least an hour. Serve chilled. Serves 8.