8 oz tofutti cream cheese, 12 of silken firm tofu, 1/2 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice and 1 teaspoon vanilla........whir that all up together until its really really smooth.....
take a cup of it and spread it in a baked pie crust you like.........I made a granola one this time but the girls did graham........once its spread, put it into the freezer while you work on the other stuff.....
preheat oven to 350..........add 1/2 cup pumpkin (canned), 1 tablespoon rum, 3 tablespoons brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon of both ginger and nutmeg to the rest of the white stuff already in the food processor...........once again whir it til its very smooth....spread over the white stuff (it wont be frozen but the freezer really helps thicken it more quickly) and bake for 50-55min..........let it cool off then put in the frig for 2hrs
its soooooooo easy
it tastes super good and looks pretty too