It wouldn't be Thanksgiving without pumpkin pie. Now some people have an aversion to silken tofu pies, but I find this one to lack the soy aftertaste, perhaps all the spice and pumpkin over powers the tofu. There are other recipes that are soy free, but I didn't want to experiment and find myself without pumpkin pie. The last can of pumpkin in my pantry however may made a good test pilot though. This is the same pie recipe I used in my mini pumpkin pies baked in a cupcake I posted a few weeks ago.
A tip, since this pie takes an hour to bake, if you wrap the pan and the edges of the crust with some aluminum foil it'll prevent it from over browning and burning. Also, if you don't want to make your own pie crust, Mrs Smith's Deep Dish Pie Crust are vegan.