Healthful Pumpkin Pie with Cashew Cream Sauce

Healthful Pumpkin Pie
INGREDIENTS
Whole wheat pie shell: 1 each
Tofu, firm: 3/4 lb
Pumpkin: 2 cups
Maple syrup: 3/4 cup
Canola or Sunflower Oil: 1/4 cup
Honey: 2 tablespoons
Real Vanilla Flavor: 1 teaspoon
Cinnamon: 1 1/2 teaspoon
Nutmeg: 3/4 teaspoon
Powdered ginger: 3/4 teaspoon
Mace: 1/2 teaspoon
Sea salt: 1/4 teaspoon

DIRECTIONS
Remove pulp from pumpkin, bake at 325 degrees until browned, 45 minutes - 1 hour Scoop out and blend all ingredients in blender.
Fill whole wheat shell and cool, then refrigerate.

Cashew Cream Sauce
INGREDIENTS
Cashews, raw: 1 cup
Purified Water: 1 cup
Sunflower Oil: 11/2 cup
Maple syrup: 4 tablespoon
Vanilla: 1 teaspoon
Sea Salt: Pinch

DIRECTIONS
Combine in blender cashew & water until forms thick cream, approximately 1 minute.
Slowly add oil in fine stream until thickens, blend in remaining ingredients and chill and serve.
It will thicken more when chilled.