by request . . .

Here's the recipe for the pumpkin pie I posted about earlier this week.

Tofu Pumpkin Pie (modified from a recipe on vegweb.com)

Preheat oven to 425.

Puree together:
15 to 16 ounces canned pumpkin puree
3/4 cup maple syrup (or sugar, if you're broke)
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3 tablespoons cornstarch
1 package (10 to 12 ounces) silken tofu (i.e., Mori-Nu) (this time I used firm lite)

Pour the pumpkin mixture into a pie shell (I used a vegan, whole grain frozen shell I found at the co-op,) and bake for 15 minutes. Lower the heat to 350 and bake for 40 more minutes. (Watch the edges of the crust -- you may need to cover them with foil to prevent over-browning.) Cool and chill the pie before serving.

P.S. (Courtney,) If you don't like pie crust, you can bake the custard in a greased pie plate with excellent results, too. :)