Bake the thawed pie crust at 350° F for 20 minutes. Make sure you pierce the bottom of the dough several times to prevent it from rising during this pre-bake process. You can also line the crust with parchment and fill with dried beans to keep the bottom of the crust flat during pre-bake. Let cool for 10 minutes before filling.
Using a food processor puree the pumpkin, tofu and other ingredients well. Scrape down the sides of your food processor to ensure no chunks of tofu are left. When smooth, pour into prepared pie crust.
Bake at 350° F for 45-55 minutes or until firm enough that when a toothpick or butter knife is inserted into the center it does not come out covered in filling.
Top with your favorite vegan whipped cream, serve and enjoy!

1 9 inch store bought pie crust
1 14 oz can pumpkin puree
8 oz extra firm silken tofu
2/3 cup sugar
2 tablespoon corn starch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoon vanilla extract
1/4 teaspoon salt