1 (16 ounce) can pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1 (12 ounce) package soft tofu, processed in blender until smooth
1 9 inch pie shell

Directions
1Cream pumpkin and sugar.
2Add salt, spices, and tofu.
3Bake at 425 for 15 minutes, then at 350 for 40 minutes.
4Chill and serve.

Based on 9 servings
Calories 145.4
Total Fat 2.1 g
Saturated Fat 0.3 g
Cholesterol 0.0 mg
 Sodium 155.7 mg
Total Carbohydrate 29.3 g
 Dietary Fiber 2.0 g
 Sugars 21.9 g
Protein 3.9

Whipped Coconut milk (instead of whipping cream)

1 can unsweetened coconut cream or coconut milk(I think you have to use full fat here to get that fat separation…hey…it’s all good in moderation)
1/3 cup powdered sugar
1/4 cup soymilk powder
1 tsp vanilla

1 Put can of coconut cream/milk in fridge for 4 hours. Put bowl with beaters in there, too.
2 Open can, and remove the thick part at the top. Save the rest for other uses.
3 Put thick coconut cream into a chilled metal bowl.
4 With electric beaters, beat cream until thick and fluffy.
5 Gently beat in remaining ingredients.
6 Cover bowl, and chill for a bit.
7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge.