Pumpkin Pie or Winter Squash Pie

Makes 1 (9 inch) pie, serves 6 to 8

• 2 1/2 pounds fresh sugar pumpkin or butternut squash OR 1 3/4 to 2 cups cooked mashed sugar pumpkin or butternut squash, well drained of excess water (OR) 1 (15 ounce) can (1 3/4 cups) pumpkin puree
• 3/4 cup (6 ounces) silken tofu
• 1/2 cup + 1 tablespoon granulated white or brown sugar
• 1 teaspoon ground cinnamon
• 1/8 + 1/16 teaspoon ground ginger
• 1/8 + 1/16 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 (9 inch) vegan graham cracker or whole grain pie shell

(If using cooked mashed pumpkin/squash or canned pumpkin, skip this step.) Heat oven to 375 degrees F. Line a shallow baking dish with foil. Rinse squash under warm running water and scrub with a vegetable brush. Halve squash lengthwise and discard the stem and strings (reserve seeds for roasting, if desired). Place halves cut-side-down in baking dish. Bake about 1 1/2 hours for a medium (4 to 5 pound) squash. When done, a fork should easily pierce the flesh. When cool enough to handle, scrape out flesh and discard skin. In a fine mesh strainer, mash and squeeze as much water from pulp as possible.

Position oven rack in the middle and preheat to 375 degrees F. Place pie shell on a rigid baking sheet or large oven-safe dish. In a food processor combine pulp, tofu, sugar and spices and blend until smooth. Pour batter into pie shell and carefully transfer baking sheet to center of oven. Bake 40 to 45 minutes, or until set and crust is golden. Let cool to room temperature before serving.