Ingredients:

• 1 homemade vegan pie crust or 1 premade vegan pie shell (see recipe note)
• 1 (15-ounce) can pumpkin purée (or 2 cups homemade pumpkin purée)
• 1 (12.3-ounce) shelf-stable package firm silken tofu
• 3/4 cup organic light brown sugar
• 1/4 cup plain, unsweetened nondairy milk
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt