Dairy-Free Pumpkin Pie

Preheat oven at 350 degrees F.

In a food processor, pulse to crumble the ginger snap cookies. Once cookies are in a fine crumb add 2 Tablespoons of syrup and 2 Tablespoons of butter. Pulse processor until mixed in. Press crumb mixture into a lightly greased spring form pan. Go up a little on sides, about 1/2 an inch. Bake for about 10 minutes. Remove from oven and allow to cool.

While crust is baking, make pie mixture. Put pumpkin pie filling, pumpkin spice, eggs and tofu into a blender and puree until smooth. Tofu needs to blend well into pumpkin filling. Adding the pumpkin spice gives it just a little more flavor.

Pour pumpkin mixture into crust shell and bake for 45 minutes or until set.