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1 vegan pie crust (homemade or store bought)
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1 15 oz can pumpkin
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1 tablespoon cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon cloves
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1/2 teaspoon salt
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1/2 cup sugar or maple syrup
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2 tbsp blackstrap molasses
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12 oz soy milk, rice milk, or almond milk
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1/2 cup firm tofu (not silken)
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