Eggless Pumpkin Pie                   ^PageTop
1 unbaked 9" pie shell
2 cups fresh-cooked pumpkin
1 cup brown sugar 
3/4 lb. firm tofu or 1/2 lb 
2 Tbsp. 
1 1/2 tsp. cinnamon 
1 tsp. salt
3/4 tsp. ginger powder 
1/2 tsp. nutmeg
Blend all ingredients in a food processor until well mixed. 
Pour into the pie shell and bake for an hour in a preheated, 350-degree oven 
or until cracks start to appear in the filling. 
Chill for at least 2-3 hours before serving. 
For best results, use fresh pumpkin - it will vastly improve the flavor 

Cut a 2-3 pound pumpkin in quarters. Remove seeds and guts.
Place on a cookie sheet or baking pan which has sides, or you may end up with pumpkin juice on the bottom of your oven.
Bake at 350-375 for approximately 40 minutes. 
a fork should pierce the flesh easily. 
This can take from 40 minutes to over an hour, depending on the pumpkin's size.
When fully cooked, remove from oven and let cool before handling. 
Scoop flesh away from skin and use immediately or refrigerate.