Crustless Pumpkin Pie

Servings: 4

1 cup unsweetened almond milk
1/2 cup Stevia blend sweetener
1/3 cup unrefined sugar
1 block Mori-Nu Regular Silken Tofu, extra firm
2 Tablespoons oil
1 teaspoon cinnamon
1 teaspoon agar powder
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
15 oz can pumpkin

1. Blend all of the above EXCEPT PUMPKIN for about 2 minutes on HIGH until creamy smooth and warm. Lastly, add pumpkin and mix again, just until blended evenly.
2. Pour into a pie pan or baking dish.
3. Bake @ 425 degrees for 15 minutes; reduce temperature to 350 degrees and continue baking for 45-50 minutes more. Cool and serve with whipped topping. (May also be served slightly warm – will have a softer texture.)
4. May make crumb topping of toasted pecans and graham crackers.