Tofu Pumpkin Pie

1 (10.5 ounce) package silken tofu, drained

1 (16 ounce) can pumpkin puree

¾ cup white sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 (9 inch) unbaked pie crust

Preheat an oven to 450 degrees F (230 degrees C).

Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.

Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.