2 cups well-baked and mashed sugar pumpkin* (or for faster results, 16-ounce can of pureed pumpkin).
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or 1/4 tsp. ground nutmeg & 1/4 tsp. ground ginger)
9-inch good quality graham cracker or whole grain pie crust
Preheat the oven to 350 degrees. Combine the pumpkin pulp in a food processor with the remaining ingredients. Process until velvety smooth. Pour inflatable slide the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.
*To bake sugar pumpkin, halve the pumpkin and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish bouncy castle with slide for sale and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover pumpkin pulp for another purpose.