1 deep dish 9 inch pie crust, unbaked
2 cups cooked, mashed pumpkin (see How to Make Fresh Pumpkin Purée)
1 1/2 cups evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
Preheat the oven to 425°F. Place oven rack in lower third of oven.
In a large mixing bowl, whisk together mashed pumpkin, evaporated milk, eggs, sugar, salt and spices. Pour mixture into blender jar. Process until the mixture is very smooth and silky. This step will ensure that you have a smooth textured pie.
Pour the pie mixture into the unbaked pie crust, making sure not to overfill it.
Bake the pie at 425°F for 15 minutes, then lower the temperature to 350°F and bake for another 40-45 minutes. Rotate the pie after 25 minutes. Start testing for doneness after 40 minutes by inserting a toothpick in the middle. The pie is done when toothpick comes out clean. Cool pie on rack.
Serve with a dollop of whipped cream, if desired.
1 container (12 oz.) silken tofu (Mori-Nu is good)
1 tablespoon honey or agave syrup
2 cups semi sweet chocolate chips
1/3 cup coffee liquor or chocolate orange liquor
1 teaspoon vanilla
1 prepared chocolate graham cracker crust
Place tofu and honey or agave syrup into a blender or food processor. Process until mixture is smooth and creamy.
Melt chocolate chips and coffee liquor together until smooth in a double boiler. Remove from heat and stir in vanilla. Pour over tofu and process the mixture until completely smooth, stopping to scrape down the sides of the bowl occasionally.
Pour into a prepared pie crust and chill until firm, at least 3 hours.