2 (10.5 oz.) pkg. tofu, firm
2/3 c. honey
2 egg whites (optional for firmer pie)
1 3/4 c. pumpkin
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ea. ground allspice and ginger
Scant 1/4 tsp. salt (optional)

Blend tofu in food processor or blender until creamy smooth. Add honey, egg whites, pumpkin and spices, blend well. Pour into 9" unbaked pie shell. Bake about 1 hour in 400 degree oven or until toothpick inserted in middle comes out almost clean. Cool and serve with mock whip cream.