Pumpkin Pie Pudding

1 15oz. can pumpkin
2 tsp. cinnamon
½ tsp. ground ginger
½ tsp. nutmeg
½ tsp. salt
½ cup Grade B maple syrup
2 Tbsp. blackstrap molasses
1½ cups almond milk, rice milk, or soy milk
½ cup firm tofu (not silken)

1. Preheat oven to 425 F.

2. Mix all the ingredients together in a food processor and blend until smooth.

3. Pour mixture into a 9’’ glass pie pan.

4. Bake at 425 F. for 15 minutes. Reduce the heat to 350 F. and bake for 40-50 minutes.

5. Cool for 30 minutes to 1 hour and then refrigerate.

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