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Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon; blend until desired consistency is reached. Refrigerate. Preheat oven to 350 degrees F (175 degrees C). Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk; stir to incorporate. Press dough into the bottom and sides of a pie pan. Bake in the preheated oven for 20 minutes. Remove crust from oven. Pour in refrigerated filling; return pie to the oven. Bake in the hot oven until set, about 1 hour.
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Dark robust maple — bold flavor for baking, glazes, marinades
Science-driven American baking — cookies, pies, cakes with precision
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Achievable elevated desserts — laminated doughs, cakes, custards
Japanese cooking made vegan — ramen, curry, donburi, izakaya