Vegan Pumpkin Pie makes 2 pies Preheat oven to 375 Crust: 2 cups whole wheat flour 1/4 cup sugar 1/4 tsp salt 1/4 tsp cinnamon 1 cup butter or margarine cut in small chunks 2 Tbsp water Mix everything except water in Cuisinart (or by hand) until crumbly Drizzle in water and lightly mix Press into two oiled pie pans, halfway up sides ~~~~~~~~~~~~~~ Filling: 16-20 ounces silken soft tofu 1.75 cups pumpkin puree 1 cup brown sugar 1/2 tsp salt 1 tsp cinnamon 1/4 tsp ginger Puree tofu until smooth Add brown sugar until dissolved Fold in pumpkin and spices Pour into pie shell and bake for 40 minutes (possibly more)