1 1/2 cups canned solid pack pumpkin (Libby's)
3/4 cup soft silken tofu (Mori-Nu)
1/4 cup honey
1/4 cup vanilla flavored soy milk
3/4 cup light brown sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. lemon extract
2 tsp. unsalted butter (Fleischmann's)
2 egg yolks
1 egg white, stiffly beaten
1 (9-inch) deep-dish pie crust (Pillsbury)

In a blender, combine silken tofu and honey until smooth, adding small quantities of soy milk until mixture has consistency of sweetened condensed milk.

Next, combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a saucepan. Stir over medium heat until butter has completely melted. Add egg yolks to mixture and blend well. Add lemon extract and blend in. Gently fold in stiffened egg whites and let mixture cool for a few minutes.

Pour into prepared pie crust and bake in hot (500°F) oven for 8 minutes. Reduce heat to 325°F and bake for an additional 25 to 30 minutes. Let pie cool for one hour before serving.

Baking Tip: To prevent edges of piecrust from burning, take a square of aluminum foil and cut an 8 or 9-inch hole in the center. Lay over top of pie, exposing pie mixture but covering the edges of the crust. Bake pie according to directions above.

Submitted by: Vanessa Jackson