Gluten-Free Pumpkin Pie

1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup silken tofu
1 1/4 cup thick cashew milk*

Combine pumpkin, sugar, spices, salt, starch, tofu, and cashew milk in a blender. Pour the mixture into a pie crust and bake at 425 for 15 minutes, then reduce temperature to 350 and bake for another 45-50 minutes.

*To make, soak cashews in water for two hours, drain, and blend 1 part cashews with 1 part hot water.