Chai Pumpkin Pie (vegan)
2 cups (15 ounce can) canned pumpkin
12 1/2 ounces firm silken tofu
1 cup maple syrup
2 tablespoons vegetable oil
3 tablespoons unbleached flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1 teaspoon fresh grated ginger
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 9-inch pie crust, prepared
Preheat oven to 350 degrees. Place first eleven ingredients in a blender and blend well. Pour into unbaked pie crust and bake for 1 hour.