Pumpkin Tofu Pie

1 (9-inch) deep dish pie crust
1 pound firm silken tofu
1 cup soy sour cream or regular sour cream
2 cups canned or fresh cooked pumpkin
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Preheat oven to 350 degrees F.

Put tofu and sour cream in blender and purée until smooth.

Add pumpkin, brown sugar and spices; continue to blend until all ingredients are thoroughly combined.

Pour mixture into pie crust and bake for 1 hour.