Another favorite is my pumpkin custard (aka crustless pie). All you need to do is blend one can of pumpkin purée with about ten ounces of silken tofu (the Mori-Nu brand is convenient because it stays fresh without refrigeration), as much pumpkin pie spice as you like, and one to two dozen pitted dates (depending on how much of a sweet tooth you have). Pour into a dish and bake at 350°F until cracks appear on the surface. By skipping the piecrust and sticking with a custard, you’re left with vegetables, tofu, spices, and fruit. The more you eat, the healthier you are.
