Pumpkin Pie

1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 block water-packed silken tofu
1 1/2 cup cashew cream*
1 pie crust (graham cracker or dough)

Preheat oven to 425°F.

Combine pumpkin, sugar, spices, salt, tofu, and cashew milk in a blender. Pour the mixture into the pie crust and bake for 15 minutes, then reduce temperature to 350°F and bake for another 45-50 minutes.  If there is any remaining batter, pour into a small ramekin and bake alongside the pie for a lovely custard.

*Note: To make cashew cream, soak 1 cup of cashews in water for at least 8 hours, drain, and then blend cashews with 3/4 cup warm water.