Here is the recipe:
ginger snap cookies or prepared pie crust (I used Mi-Del gluten-free mini ginger-snaps)
"firm" tofu, 1/2 of a 13-oz block, drained
1 can (15 0z) pure organic pumpkin (or squash, sweet potato, etc)
1 tbsp blackstrap molasses
3/4 cup organic sugar (or sweetener of your choice - I used coconut sugar)
2 tsp pumpkin pie spice
1 tsp ground ginger
1/2 tsp cloves or cardamom
1 tsp pure vanilla
1/2 tsp salt
~1/4 - 1/2 cup almond, rice of soy milk
Preheat oven to 350 degrees.
Place gingersnaps across the bottom of a pie pan. Don't worry about gaps or broken cookies, they won't be a "real" crust anyway :)
Puree the tofu with the almond milk in a food processor or blender, until all chunks are gone. Toss in the rest of the ingredients and puree until well mixed. If the consistency looks too thick at this point, add in another splash of almond milk. Pour slowly over ginger snap cookies, careful to keep them on the bottom. Bake for about an hour, until top is nice and golden and center is somewhat set (it will harden as it cools!).
Serve cold or room temp on its own, with yogurt or with some organic vanilla ice cream... or tofulatti ;)