Vegan Pumpkin Pie

I saw this and I wanted to post it. I hope all you vegans out there would try it. Blessed Be! VEGAN PUMPKIN PIE from Brett, Quincy, IL Ingredients: Filling – 1 1/2 packages silken tofu 1 15 oz. canned pumpkin 2/3 cup barley malt syrup 1 tsp. vanilla 1 tbsp. pumpkin pie spice Pie Crust – 1 1/2 cups sifted unbleached flour about 6-7 tbsp. non-hydrogenated margarine about 2 tbsp. cold water pinch of sea salt Directions: Pre-heat oven to 350 degrees F. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into a 9" unbaked deep dish pie shell. Bake for about one hour. Filling will be soft, but will firm up as it chills. Chill overnight and serve.