Preheat oven to 425 degrees.
Process tofu in food processor until smooth.
Add sugars, cornstarch and pumpkin, combine until well incorporated.
Add cornstarch and spices and mix well.
Taste and adjust for spices.
Pour mixture into pie crust and carefully smooth out the top.
Bake for 15 minutes at 425, then lower to 375. The higher temp will cook the crust nicely.
Cook for approx. 45 more minutes, until set.
Let cool, then refrigerate.
Serve with vegan whipped cream (I like to make a coconut cream), and a sprinkle of cinnamon sugar on top of the cream.
Enjoy!